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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
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Linzertorte Muffins

Source: dLife

Jam filled muffins made with hazelnuts, applesauce, and black raspberry jam.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	149.2

Total Carbs	28.9 g

Dietary Fiber	1.1 g

Sugars	11.6 g

Total Fat	2.3 g

Saturated Fat	0.3 g

Unsaturated Fat	0.3 g

Potassium	135.1 mg

Protein	3.8 g

Sodium	116.2 mg

Dietary Exchanges 2.3 Fat, 0.0 Fruits, 0.1 Meat, 0.1 Milk, 0.6 Other Carbs, 1.0 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 oz Nuts, hazelnuts, blanched 2.0
2 cup white all purpose flour 2.0
2 tsp low sodium baking powder 0.5
0 1/2 tsp salt 1.0
1 tsp ground cinnamon 0.125
0.125 tsp ground allspice 0.125
0.125 tsp ground ginger 0.125
0.125 cup sugar 0.25
0 1/4 cup packed brown sugar 0.5
0 1/2 cup unsweetened applesauce 1.0
1 each eggs 1.0
1 tsp fresh lemon peel 0.5
0 1/2 tsp vanilla extract 1.0
1 cup fat free milk 12.0
12 tsp Jam, black raspberry, seedless

Directions

Preheat oven to 400 degrees F and prepare the muffin tray by treating it with non-stick cooking spray or use lining cups with cupcake papers.
Pulse the hazelnuts in a food processor until they are ground and then add all of the dry ingredients, including the spices, to the food processor and pulse until everything is well mixed. Add the remaining ingredients, except for the jam, and process to mix. (If you are using a mixer, cream the egg, applesauce, and sugars. Then mix in the milk and vanilla, add the dry ingredients and lemon peel, and fold in the nuts.)
To bake, spoon a tablespoon of batter into each of the 12 muffin sections and then top the batter with a tablespoon of seedless black raspberry jam per muffin. Evenly divide the remaining muffin batter between the 12 muffins, using it to top the jam. Gently spread the batter to cover the jam and then bake for 15 to 20 minutes, or until lightly browned.