[Or your favorite fruit spread flavor, like raspberry, strawberry, or blackberry]
2 1/2 cups almond meal
1/2 tsp salt
1 tsp baking powder
3 eggs, beaten
1/3 cup melted butter (or vegetable oil should work)
1/2 cup honey
1 tsp vanilla
1 tsp almond extract
Cherry or desired preserves/jelly/seedless jam
Semi-sweet chocolate chips
Preheat oven to 350 degrees, and line ~12 standard muffin cups.
Combine the almond meal, salt, and baking powder, and set aside. In a larger bowl, beat together the eggs, melted butter, honey, vanilla, and almond extract.
Mix the wet and dry ingredients until smooth, then fill muffin cups about 1/3 of the way.
Place a small spoonful of preserves atop each muffin cup, then top with a small spoon of chocolate chips. Cover tops with remaining batter.
Bake for ~20 minutes, or until a toothpick around the edge (not the filling zone!) comes out just clean.