Jam Donut Muffins
1.5 cups almond meal
1.5 cups gluten-free plain flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon, ground
175 ml buttermilk
1/3 cup butter or coconut oil, melted
2 large egg
1/3 cup rice malt syrup
1 teaspoon vanilla extract
1/2 cup Raspberry Chia Jam
Coconut flour, for dusting
Preheat oven to 180ºC/350ºF/Gas Mark 4 and grease six holes of a muffin tray.
Add almond meal, gluten-free flour, baking powder, baking soda and cinnamon into a mixing bowl. Mix to combine.
In a separate bowl, add in the buttermilk, coconut oil, egg, rice malt syrup and vanilla into a bowl and whisk to combine. Pour wet mixture into the dry ingredients and fold through until mixture comes together.
Scoop 1 heaped tablespoon of mixture into the greased muffin holes. Make a little hole in the batter and dollop in 1/2–1 teaspoon of chia jam. Then scoop another dollop of mixture on top. (Note: these muffins aren't huge portion sizes).
Place muffins into the oven and bake for 20 minutes. Remove from the oven and allow to cool slightly before removing from the tin.
To serve, dust muffins in coconut flour and serve with extra chia jam, if you like.