Strawberry Jelly Surprise Muffin (From the Daily Garnish)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups flour (I used whole wheat pastry flour)1 Tbsp. backing POWDER1/2 tsp salt1/3 cup organic cane sugar1/3 cup brown sugar1 tsp vanilla1 Tbsp ground flax seed mixed with 3 Tbsp water ("flax egg")1 cup almond milk1/4 cup canola oil1/4 cup jelly or preserves
Preheat the oven to 400 degrees. Then measure the flour, baking powder, salt, cane sugar, and brown sugar into a medium bowl and mix to combine.
Meanwhile, in a small bowl combine 1 tbsp ground flax with 3 tbsp water and set aside to create a “flax egg.”
In another small bowl (sorry about all the dishes!), combine the almond milk and canola oil. Add the vanilla
Once it has thickened, add the flax egg to the rest of the liquid ingredients.
And then mix wet into dry. Stir with a spatula or fork to combine, but do not beat or over-mix.
Using a greased tablespoon (to help the batter slide off more easily), drop 1 tbsp of batter into the bottom of 12 greased muffin cups.
Next up – the secret ingredient! I used Whole Foods brand organic strawberry jelly, but you could use any flavor that you like.
Add about 1 tsp of jelly to the center of each muffin cup, gently dolloping it on top of the bottom layer of batter. I actually used a melon baller, which worked quite well!
Once all of the muffins have a jelly drop, carefully add another tablespoon of batter over the top of each one. I found it works best to layer it over the top from one side to the other, in order to cover the jelly completely.
Let the batter spread itself out with gravity – you shouldn’t need to really do much smoothing.
Pop the muffins into your 400 degree oven, and bake for 20 minutes, or until golden brown and fluffy!
Twenty minutes later, you have the fluffiest and tastiest vegan muffins I have quite honestly ever eaten.
And waiting inside, a gooey warm strawberry surprise…
Serving Size: 1- muffin
Number of Servings: 12
Meanwhile, in a small bowl combine 1 tbsp ground flax with 3 tbsp water and set aside to create a “flax egg.”
In another small bowl (sorry about all the dishes!), combine the almond milk and canola oil. Add the vanilla
Once it has thickened, add the flax egg to the rest of the liquid ingredients.
And then mix wet into dry. Stir with a spatula or fork to combine, but do not beat or over-mix.
Using a greased tablespoon (to help the batter slide off more easily), drop 1 tbsp of batter into the bottom of 12 greased muffin cups.
Next up – the secret ingredient! I used Whole Foods brand organic strawberry jelly, but you could use any flavor that you like.
Add about 1 tsp of jelly to the center of each muffin cup, gently dolloping it on top of the bottom layer of batter. I actually used a melon baller, which worked quite well!
Once all of the muffins have a jelly drop, carefully add another tablespoon of batter over the top of each one. I found it works best to layer it over the top from one side to the other, in order to cover the jelly completely.
Let the batter spread itself out with gravity – you shouldn’t need to really do much smoothing.
Pop the muffins into your 400 degree oven, and bake for 20 minutes, or until golden brown and fluffy!
Twenty minutes later, you have the fluffiest and tastiest vegan muffins I have quite honestly ever eaten.
And waiting inside, a gooey warm strawberry surprise…
Serving Size: 1- muffin
Number of Servings: 12
Nutritional Info Amount Per Serving
- Calories: 182.0
- Total Fat: 5.1 g
- Cholesterol: 0.0 mg
- Sodium: 171.0 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 2.9 g
- Protein: 2.2 g
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