"Jelly" and "muffin" are two words that people use to put themselves down, but when they come together, they create a delicious vegan delight.
Muffins and I have a long, long relationship, one that I am surprised I have not blogged about before. If I could choose between doughnuts, danishes, ice cream, or muffins, I'd be all over the muffins. The tops of muffins are their main allure, so crusty... mmmmmmm.
Anyway, I particularly like these jelly muffins because they were SO easy to make!
This recipe is from HERE.
I did not end up using the molasses in this picture. I had no brown sugar and orignally was going to add some molasses to plain sugar as a substitute, but then I just ground up some turbinado sugar instead.
I also ended up grinding the flax seeds I had to create the "flax egg" for this recipe. It worked out well.
Half the batter goes into the muffin pan before putting 1 tsp of jelly in the centers... (I used black currant).
So on the outside, no signs of jelly can be seen.
I had this for dinner one night. Sure, there was no gnarly crispy crust on top, but the subtle sweetness of the muffin and slightly tart jelly was a perfect balance. While I've done a lot of muffin-baking, I'd have to say these are one of my favorites -- so easy and tasty. Even the little sister (who definitely lets me know when my baking sucks) approved. You'd better bet I will be making these again... maybe with peanut butter. ;)