I swear, sometimes I feel like Celine reads my mind when it comes to trialing out baked goodie recipes. I purchased some all-fruit spread solely for the purpose of coming up with some jam-filled muffins and PB&J granola for my husband’s morning snack … when low and behold, I opened her new book 500 Vegan Recipes (co-written with Joni Marie Newman) to discover recipes for Jam-Filled Muffins!
She calls these muffins “rolls,” which I suppose is fair since they really aren’t very sweet, save for the jam surprise in the middle. Nonetheless, they are perfectly yummy and satisfying for breakfast. I had to modify the recipe a wee bit, based on what I had on hand. Fortunately, it is a very versatile base to work with, and whole grain to boot!
Feel free to use your favorite type of jam or fruit spread! For a PB&J vibe, add a spoonful of peanut butter to the center along with the jam.
Special Diet Notes: Jam-Filled Muffins
By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, nut-free, vegan, plant-based, and vegetarian. Optionally soy-free.
- 1 tablespoon apple cider vinegar
- 1-1/4 cups plain soy milk*
- 1-1/4 cups whole wheat pastry flour
- 1 cup whole or white spelt flour (I used whole spelt)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons honey, raw sugar or agave nectar
- 2 tablespoons oil (could use grapeseed, canola, or melted coconut oil)
- ¼ cup unsweetened applesauce
- ¼ cup jam or all-fruit spread
- Melted non-dairy margarine (optional)
- Preheat your oven to 400ºF, and lightly grease 12 muffin cups.
- Combine the vinegar and soymilk in a medium-sized bowl or glass measuring cup, and allow it to sit as the vinegar “curdles” the soymilk.
- In a large bowl, whisk together the flours, baking powder, baking soda, and salt.
- Add the sweetener, oil, and applesauce to the now curdled soymilk. Pour the wet mixture into the dry mixture in your large bowl, and gently stir until just combined. No over-mixing!
- Place 1 heaping tablespoon of the batter in each muffin cup. Top each mound of batter with 1 teaspoon of jam. Top the jam with the remaining batter (another heaping tablespoon per cup).
- Bake for 15 minutes. As soon as you remove the rolls from the oven, brush the tops with non-dairy margarine if desired. Personally, I would skip this step next time, as I wasn’t a big fan of the salty margarine topping … but I am sure many people would love it. Pop the muffins out (they seemed to come out of the cups nicely, even while still quite hot) and indulge.