Jelly Donut Muffins

I think I mentioned that I’m now obsessed with muffins and it’s true. So here are some early morning muffins for you all.

Jelly Donut Muffins

makes about 6

1/2 cup soy milk

1 tsp vinegar

2 Tbsp water

1/3 cup canola oil

1/2 tsp vanilla extract

1 1/3 cup flour

1 1/4 tsp baking soda

1/4 tsp salt

1/3 cup sugar

6 tsp jelly of your choice

1/3 cup melted Earth Balance for dipping

1/3 cup sugar for dipping

Mix vinegar and soy milk together and set aside to curdle.

Preheat oven to 375° and grease muffin pan.

Whisk the soy milk mixture, oil, vanilla and water together. In a seperate bowl, mix flour, salt, baking soda and sugar together. Pour the liquid into the flour mixure and stir together just enough to combine.

Fill muffin cups about 2/3 full with batter using a spoon or ice cream scoop. Drop about a tablespoon of jelly in the center top of each muffin. Use the remaining batter to cover the jelly and fill the cups fully.

Bake for about 20 minutes or until a toothpick inserted comes out clean (don’t mind the jelly though).

Melt the Earth Balance and put in a small dish for dipping. Also, put remaining sugar in a small bowl.  Remove the muffins from the tins and let cool enough to hold.

Dip tops of muffins in Earth Balance and let any excess drip off. Next dip into sugar and roll around so all surfaces are covered.

You could definitely cover the whole thing in sugar if you like. The muffins themselves aren’t too sweet so it really depends on what you’re in the mood for. Enjoy them when still warm. The muffins have a very simple flavor, perfect for breakfast. I recommend experimenting with different jellies. Huckleberry jam for instance is amazing.

More muffins to come!