Strawberry Jelly Muffins
These Strawberry Jelly Muffins are a healthier take on a jelly-filled donut. They are made with whole wheat, coconut oil, turbinado sugar, and almond milk. The center is natural strawberry jelly, so they aren't overly sweet.
Equipment
- 2 Large mixing bowls
- Measuring cups and spoons
- Whisk
- Spatula
- Muffin Tin
Ingredients
- 1 cup Unbleached all-purpose flour
- ¾ Cup Whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- ½ cup Turbinado sugar plus extra for sprinkling
- ¼ teaspoon fine salt
- 1 cup Unsweetened almond milk
- 1 teaspoon cider vinegar
- 2 tablespoons cornstarch
- ¼ cup Coconut oil
- 2 teaspoons vanilla extract
- ¼ cup Natural strawberry jelly
Instructions
- Heat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners or spray with non-stick baking spray.
- Measure the flour, baking powder, baking soda, nutmeg, sugar, and salt into a large bowl. Whisk together, and make a well in the center of the mixture; set aside.
- In a medium bowl, whisk together the milk, vinegar, and cornstarch until the cornstarch has dissolved. Pour this into the well in the flour mixture. Add the oil, and vanilla and stir with a rubber spatula until combined.
- Using a measuring cup, fill each muffin cup about ⅓ full. Measure 1 teaspoon of jam or jelly and place it in the center of each muffin.
- Measure out the remaining batter on top of each muffin. Then sprinkle the batter with extra turbinado sugar.
- Bake in a preheated oven for 14-16 minutes or until a toothpick inserted comes out clean. Let cool for 5 minutes. Remove the muffins from the pan and let cool completely on the wire rack.
Notes
- This recipe makes 12 regular muffins, 6 large muffins, or 24 mini muffins.
- Store the muffins in an airtight container, in the fridge for up to seven days, or three days at room temperature.
- The muffins can be frozen for up to three months. Place them in two Ziploc freezer bags and put them in the freezer until ready to be eaten.
