Thank you all for your patience and understanding while I continue to battle through this rough first trimester of pregnancy. I am happy to report that I have felt much much better the past few days – so much that I even decided to do a little baking!
This long-awaited recipe was the creation of a fun night of baking with Casey after dinner. We were both in the mood for something sweet, but healthy, and ended up making what I am pretty sure is the best vegan muffin I have ever tasted…
Strawberry Jelly Surprise Muffins
Ingredients: (makes 12 muffins)
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 1/3 cup organic cane sugar
- 1/3 cup light brown sugar
- 1 tsp vanilla
- 1 tbsp flax (+ 3 tbsp water)
- 1 cup almond milk
- 1/4 cup canola oil
- 1/4 cup jelly or preserves (I used strawberry!)
To Prepare: 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…
Notice the manly hands? You caught me. I was actually taking pictures while Casey was measuring and mixing. Cooking is so much more fun when we do it together. :)
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!
Felt good to be back in the kitchen again. :)
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…
These are definitely the best muffins I’ve made to date, and I quickly polished off two straight out of the oven. They are best served warm, but still just as good the next morning.
Hope you enjoy!