Thumbprint Muffins

Baking something is a nearly daily event in my kitchen and has really become pretty automatic.  It makes life so much easier to have grab and go muffins for breakfasts and snacks.  Baking with almond meal makes for substantial, nutritious muffins that we all love.  As I quickly gather my ingredients, made easier because most of my ingredients are near my Kitchenaid Mixer and the oven, I start deciding which variation to make.  

On Friday I thought of thumbprint cookies and decided to put a dollop of jam or preserves in the center of each muffin.  Ev came over and helped and Gabby and I chatted as we finished making them.  The resulting muffins were easy, messy and yummy.

Thumbprint Muffins

Makes 24 messy muffins

Preheat oven to 400 degrees

Line muffin tins with 24 paper liners

1 lb.      Pkg  Almond Meal

6           Eggs

3/4 cup  Grapeseed Oil

1 T         Vanilla (I make my own so I know it’s gluten free)

½ cup    Sugar

½ t        Himalayan Salt

1 T        Baking Soda

1 cup    Your favorite low or no sugar, natural preserves

As always double check your ingredients and make sure they're all gluten free.

Mix all ingredients except your preserves until thoroughly blended.  Fill the muffin liners a scant half full and put one teaspoon of preserves in the center of each one.  I used raspberry for one dozen and apricot for the other.  Bake approximately 15 minutes or until just done.  

While baking take time to enjoy some music and play with your pup.  It makes time fly!  

Allow to cool as the preserves will retain heat for several minutes.  Play a game of Memory and they should be just about ready.

Enjoy!