Jam filled Almond Doughnut Muffins

I'm going to call this summer "the summer of contentment".  Banished was the run down, over-scheduled version of myself instead I opted for a deliberate, quiet, and content with the moment summer.  I took back my free moments and put them to better use.  I methodically went through a small mountain of belongings without a home, rearranged furniture, and took carefully inventory of what was necessary and what wasn't.  I have to say a clearing out of the environment is equivalent to the clearing out of the mind, or at least it is to me anyways.

I really scratch my head and wonder sometimes how I made it all these years living with HDD.  On most things I'd say we are polar opposites.  I thrive in an "everything in its place" environment devoid of attachment to belongings, whereas HDD lives in a constant state of "what if I need that", unable to part with anything because it has some sort of memory or future use.  For myself I believe the memories live upstairs and while having a memento of someone may bring them into my consciousness for a brief moment, I think of them regardless.

I think the only way we survive such differences by knowing each other's strengths and weakness.  In the long scope of things, I opt for letting go.  This summer I moved on from so many things that I felt were holding me back in invisible ways.  I even felt content to move on from this space I have shared with you for the last four years.  Yet I kind of missed everyone, maybe it's those memories living in my head, still sorting out that one.



Jam filled Almond Doughnut Muffins

1/2 cup coconut oil, melted and cooled (could substitute vegetable oil)

1/2 cup light brown sugar

1/4 cup granulated sugar

2 large eggs

1 1/4 cups milk

3 cups all-purpose flour

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon almond extract

8 ounces whatever flavor jam you’d like

In a large bowl mix together coconut oil, brown sugar, granulated sugar, eggs, milk, flour, baking powder, baking soda, salt, and almond extract and mix until combined.

Line a 12-cup muffin tin with muffin wrappers and place about 2 tablespoons batter in each cup. Add a heaping tablespoon of jam on top of the batter in each cup and cover the jam with the remaining batter equally.

Bake in 350 degree F oven for 18-20 minutes. Let cool.

Glaze

1 cup powdered sugar

1/2 teaspoon almond extract

Pinch salt

2 tablespoons milk

Additional

1/3 cup sliced almonds, toasted

Combine in a small bowl powdered sugar, almond extract, salt, and milk and drizzle over the cooled muffins. Sprinkle the toasted nuts over the tops.

Serves 12.  (If you interpret that in a non-ambiguous sort of way.)

What do you all think; is it better to be content or malcontent?  After all, if one was completely content one would never go back and have a second muffin, would they now.

Enjoy,

Gina