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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 125.8
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 66.7 mg
  • Total Carbs: 26.1 g
  • Dietary Fiber: 2.6 g
  • Protein: 2.6 g

View full nutritional breakdown of Jelly in the middle Muffins - Vegan, whole wheat calories by ingredient
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Jelly in the middle Muffins - Vegan, whole wheat

Submitted by: SMBRYCE1

Introduction

These are delicious and fluffy! We used a variety of locally produced jellies and preserves in ours, some of which are low sugar, and all of which have been good These are delicious and fluffy! We used a variety of locally produced jellies and preserves in ours, some of which are low sugar, and all of which have been good
Number of Servings: 12

Ingredients

    1 & 3/4 cups whole wheat flour
    1/3 cup brown sugar (not packed)
    2 & 1/4 teaspoons baking powder
    1 Tablespoon Chia Seeds
    3 Tablespoons Water
    3/4 cup Almond Milk (unsweetened)
    1/4 cup cooking oil
    12 teaspoons jelly

Tips

You can replace chia seeds with ground flax, or if you aren't vegan or allergic, with 1 egg.
If you are not using whole wheat flour remove 1/4 teaspoon baking powder
You can use soy or coconut milk instead of almond
we used walnut oil but you can use any vegan oil except olive which burns too quickly at these temps


Directions

Preheat oven to 400 degrees F
Mix 3 Tablespoons water with 1 Tablespoon Chia seeds in small bowl and set aside for about 10 to 15 minutes to soak which will replace 1 egg (ground flax seeds can also be used for this)
Mix dry ingredients (1 & 3/4 cups whole wheat flour, 1/3 cup brown sugar, 2 & 1/4 teaspoons baking soda) and make a well in the middle
Mix egg replacer after it holds together in a consistency much like egg with 3/4 cup Almond Milk (or your favorite milk replacement) and 1/4 cup vegetable oil and pour all at once into the well in the middle of the dry ingredients.
Stir until mixture is just moistened (Do not over stir, batter will still be lumpy)
Lightly grease muffin tin (coconut oil might work for this, we use walnut oil
Place 1 teaspoon of your favorite jelly on top in the center of each muffin. (We like to use a variety of jelly flavors in the same batch, remember which flavor you put in which row if using something anyone in your family is allergic to, otherwise it's just a surprise which flavor is in which)
Bake in a 400 degree oven about 20 minutes or until golden brown

Serving Size: Makes 12 medium sized muffins

Number of Servings: 12

Recipe submitted by SparkPeople user SMBRYCE1.






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