Strawberry Jelly Surprise Muffins.

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

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(Print this recipe!)

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. 

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Meanwhile, in a small bowl combine 1 tbsp ground flax with 3 tbsp water and set aside to create a “flax egg.”

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In another small bowl (sorry about all the dishes!), combine the almond milk and canola oil…

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Add the vanilla…

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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.  :)

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Once it has thickened, add the flax egg to the rest of the liquid ingredients.

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And then mix wet into dry.  Stir with a spatula or fork to combine, but do not beat or over-mix.

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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.

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Next up – the secret ingredient!  I used Whole Foods brand organic strawberry jelly, but you could use any flavor that you like.

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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!

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Felt good to be back in the kitchen again.  :)

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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.

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Let the batter spread itself out with gravity – you shouldn’t need to really do much smoothing.

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Pop the muffins into your 400 degree oven, and bake for 20 minutes, or until golden brown and fluffy!

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Twenty minutes later, you have the fluffiest and tastiest vegan muffins I have quite honestly ever eaten.

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And waiting inside, a gooey warm strawberry surprise…

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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.

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Hope you enjoy!