Almond Lingonberry Muffins

I bought a jar of lingonberry jam at IKEA, and I literally went through it over a weekend. Oops! I used up part of the jam in these awesome muffins. The citrus and almond complements the lingonberry quite nicely!

Almond Lingonberry Muffins

1 1/4 cups all purpose flour
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 eggs
1/2 cup packed brown sugar
1 cup greek yogurt
juice and zest of one large orange
1/4 cup olive oil
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 cup lingonberry jam
1/2 cup sliced almonds
2 tablespoons brown sugar

Preheat the oven to 400F. Grease the muffin tins.

Sift the flours, baking powder, baking soda, cinnamon, and salt together.

Whisk the eggs and brown sugar together until smooth. Add the yogurt, orange juice, orange zest, oil, almond extract, and vanilla extract. Whisk again to blend.

Mix the wet and dry ingredients together until there are no lumps. Make sure not to over mix.

Place the muffin batter in each muffin tin so that the tins are about 1/2 full. Drop a teaspoon or so of jam in each muffin tin. Spoon over remaining batter.

Sprinkle the almonds and sugar over the muffins.

Bake for 22-25 minutes, until the muffins are golden brown. Remove from oven and cool before serving.

Almond Lingonberry Muffins

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