Pocket Full Of Jelly Muffins
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Honey||1⁄3 Cup (5.33 tbs)|
|Margarine||1⁄4 Cup (4 tbs), melted (Fleischmann'S)|
|Orange juice||3⁄4 Cup (12 tbs)|
|Egg beaters||6 Tablespoon (Divided)|
|Grated orange peel||2 Teaspoon|
|Sliced almonds||1⁄4 Cup (4 tbs), finely chopped|
|Ground cinnamon||1⁄2 Teaspoon|
|Jelly||1⁄3 Cup (5.33 tbs) (Any Flavor)|
In small bowl, combine flour, baking powder and baking soda; set aside.
In large bowl, combine honey and margarine; blend in orange juice, 4 tablespoons Egg Beaters and orange peel.
Stir in flour mixture just until moistened.
Spoon batter into 12 lightly greased 2 1/2-inch muffin-pan cups.
Brush remaining Egg Beaters over tops of batter.
In small bowl, combine almonds, sugar and cinnamon; sprinkle over batter.
Bake at 375°F for 20 minutes or until lightly browned.
While muffins are still warm, poke hole in top center, halfway into each muffin; fill each with a teaspoonful of jelly.