I am still chasing down the recipe for my mum's Hungarian Chocolate Chestnut Cake. In the meantime, I wanted to share these delicious almond-jam muffins:
I loved these muffins. This is the most successful recipe I have found via Google in quite some time! And I have had some disasters, believe me.
I used cherry jam for the filling and a couple of tablespoons of apple sauce for the egg replacer.
To make the almond milk, I soak 1 cup of almonds overnight, then blend it with 4 cups of water, a bit of maple syrup, a dash of vanilla extract and a pinch of salt until smooth. I then pour it into a fine strainer (straining it though cheesecloth would create a smoother, less grainy result but I don't mind the tiny bits of almond). It's really easy and tastes so much nicer than bought almond milk.
Now, I think I will probably make the almond milk just to have the pulp to make these yummy muffins!