CHERRY ALMOND MUFFINS

1 1/4 cups whole wheat flour
1 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
1/2 cup packed light brown sugar
1 cup buttermilk or buttermilk powder
1/4 cup orange juice
1/4 cup canola oil
1 tsp vanilla
1/3 cup MORELLO CHERRY PREMIUM SPREAD
or MORELLO CHERRY CONSERVE
1/4 tsp sliced almonds
1 tbsp white sugar

Preheat oven to 400ºF. Coat 12 muffin cups with cooking spray. Whisk both flours, baking powder, soda and salt in a large bowl. Whisk eggs and brown sugar in a meduim bowl until smooth. Add buttermilk, orange juice, oil and vanilla; whisk to blend. Add to dry ingredients and mix with a rubber spatula just until moistened. Scoop half the batter into prepared pan. Mix jam and almond extract; drop a generous teaspoonful into the center of each muffin. Spoon on the remaining batter, filling each muffin cup completely. Sprinkle with almonds, then sugar. Bake the muffins 15 to 20 minutes or until the tops are golden brown and spring back when touched lightly. Loosen edges and turn muffins onto a wire rack to cool.
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