These vegan jelly-filled muffins are a delightful treat for breakfast or snack time. They are soft, fluffy, and bursting with fruity jelly in every bite. Perfect for vegans and non-vegans alike!
Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 cup non-dairy milk such as almond or soy milk. 1/4 cup vegetable oil. 1 tsp vanilla extract. 1/2 cup vegan jelly or jam of your choice.
Instructions: Warm your oven up to 375 F 190 C and put paper liners in a muffin tin. Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Put the non-dairy milk, vegetable oil, and vanilla extract in a different bowl and mix them together. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Do not mix too much. Put half of the batter into each muffin cup. Place a small amount of vegan jam or jelly on top of the batter in each cup. Add more batter on top of the jelly until each muffin cup is about three quarters full. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. After taking the muffins out of the oven, let them cool for 5 minutes in the pan before moving them to a wire rack to cool all the way down.
Prep Time: 15 minutes
Cook Time: 20 minutes
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