Almond Muffins with Fig Filling

Almond Muffins with Fig Filling

• Liquid Ingredients
• 2 large eggs, at room temperature
• 1 cup milk 1% (cows, rice, soy, potato, or nut)
• 1/3 cup canola oil
• 2 tsp almond extract
• 1 tsp pure vanilla extract
• Dry Ingredients
• 3/4 cup almond meal
• 3/4 cup potato starch
• 3/4 cup sugar
• 1/2 cup tapioca flour
• 1/4 cup Expandex modified tapioca starch
• 1 Tbsp baking powder
• 1 tsp xanthan gum
• 1 tsp salt
• 2 Tbsp fig marmalade
• 1. Place a rack in the middle of the oven. Preheat the oven to 375 degrees F. Generously grease the cups of a standard 12-cup nonstick (gray not black) muffin pan or line them with paper liners and coat with cooking spray.
• 2. In a medium mixing bowl, beat the eggs with an electric mixer on low speed until they are light yellow and frothy, about 30 seconds. Add the milk, oil, and almond and vanilla extracts and beat just until blended.
• 3. In a small bowl, whisk together the dry ingredients. With the mixer on low speed, gradually beat the dry ingredients into the liquid ingredients until the batter is smooth and slightly thickened.
• 4. Fill each muffin cup with 3 tablespoons of batter. Place a scant 1/2 teaspoon of fig marmalade in the center of each muffin, pressing it firmly into the batter. Top each muffin cup with another 3 tablespoons of batter.
• 3. Bake 20-25 minutes or until the muffin tops are firm and the edges start to pull away from the pan. Cool the muffins in the pan 10 minutes. Transfer the muffins to a wire rack to cool another 5 minutes. Serve warm.