Vegan Jelly Filled Muffins

I told you that I have phases. Sorry if this recipe isn't what you guys want. I Am in a super healthy non- animal phase. I think it started when I decided to start working out and the whole consultation with my personal trainer telling me to eat better. Anyway, I've found that I actually like vegan things and I love that I can bring my coworker some! she use to be vegan and will try anything I make! I found this recipe on pinterest when I looked up vegan muffins. The blog was weird and I'm pretty sure its just a random thing that people post on. It didn't even seem like a blog at all. 

 

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon fine salt
• 1 cup plain soy or rice milk
• 1 teaspoon cider vinegar
• 2 tablespoons cornstarch
• 3/4 cup plus 2 tablespoons granulated sugar
• 1/3 cup vegetable oil
• 2 teaspoons vanilla extract
• 1/3 cup raspberry, strawberry, or grape jam or preserves
• Powdered sugar, for dusting

INSTRUCTIONS

1. Heat the oven to 350°F and arrange a rack in the middle. Line a 12-well (1/2 cup) muffin pan with paper liners; set aside.
2. Sift the flour, baking powder, baking soda, nutmeg, and salt into a large bowl. Make a well in the center of the mixture; set aside.
3. In a medium, nonreactive bowl, whisk together the soy or rice milk, vinegar, and cornstarch until the cornstarch has dissolved. Pour this into the well in the flour mixture. Add the granulated sugar, oil, and vanilla and stir with a rubber spatula until combined (there will be a few lumps).
4. Fill each muffin well about three-quarters full. Using a spoon, create a small indentation in the batter by slightly spreading it from the middle out toward the edges. Measure 1 heaping teaspoon of jam or preserves and place the back of the teaspoon inside the indentation. Rotate the spoon, letting the jam slide into the indentation. Repeat in each well.
5. Bake until the tops of the muffins are firm, about 21 to 23 minutes. Set the pan on a wire rack and let cool for 5 minutes. Remove the muffins from the pan and let cool completely on the wire rack. Dust with powdered sugar before serving.

 I really liked this recipe. I wasn't that big of a fan of the nutmeg but it was still good! I loved the jelly! I used strawberry. I was going to use my mom's homemade jelly but it was almost gone so I stuck with Smuckers. My roommate liked then but wasn't a fan of the jelly. Weird I know. When I brought it into work I told my coworkers after they started eating them that they were vegan and they couldn't believe that they were so good!!! Sorry for not posting pictures... I was having problems with them uploading. when I can upload them I'll post them as soon as I can!

Ta Ta For Now,
Lil' Char