Pocket-Full-of-Jelly Muffins

Pocket-Full-of-Jelly Muffins

Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
honey
butter, without salt
egg substitute, powder
orange juice, raw
orange juice, raw
nuts, almonds
sugars, granulated
spices, cinnamon, ground
strawberries, raw

Directions:
Preheat oven to 375F.
Combine flour, baking powder and baking soda; set aside.
Mix honey and butter in medium bowl.
Add 1/4 cup (4 Tbsp.)
of the egg product, the orange zest and juice; mix well.
Stir in flour mixture just until blended.
Spoon batter evenly into 12 greased medium muffin cups, filling each cup two thirds full.
Brush remaining 2 Tbsp.
egg product over batter.
Combine almonds, sugar and cinnamon; sprinkle evenly over batter.
Bake 20 min.
or until lightly browned.
Cool slightly in pan on wire rack.
Remove from pan.
Poke hole in center of each warm muffin, being careful not to poke all the way through to bottom of muffin; fill each with 1 tsp.
jelly.
Serve warm.