Jam-Filled Snackin’ Muffins (or Soda Rolls)

Posted by on March 10, 2010 | 12 Comments

I swear, sometimes I feel like Celine reads my mind when it comes to trialing out baked goodie recipes. I purchased some all-fruit spread solely for the purpose of coming up with some jam-filled muffins and PB&J granola for my husband’s morning snack … when low and behold, I opened her new book 500 Vegan Recipes (co-written with Joni Marie Newman) to discover recipes for both!

Vegan Jam-Filled Soda Rolls

She calls these muffins “rolls,” which I suppose is fair since they really aren’t very sweet, save for the jam surprise in the middle. Nonetheless, they are perfectly yummy and satisfying for breakfast. I had to modify the recipe a wee bit, based on what I had on hand. I did use honey (sorry, I know it isn’t strict vegan practice, and have no fear, 500 Vegan Recipes is honey-free!), but you can stick with their suggested sweetener or agave as I have noted.

 

Jam-Filled Snackin’ Muffins (or Soda Rolls)

Recipe adapted from 500 Vegan Recipes by Celine Steen and Joni Marie Newman

They do specifically recommend soymilk for this recipe since it curdles best; though you may have success with other milk alternatives. Though we don’t typically stock soy in our house, I was reviewing this soymilk for Go Dairy Free, so I decided to use it here. This recipe is Vegan, Dairy-Free, Egg-Free, Nut-Free, and optionally Soy-Free and Refined Sugar-Free.

  • 1 Tablespoon Apple Cider Vinegar
  • 1-1/4 Cups Plain Soymilk (see above note for other soy-free milk alternatives)
  • 1-1/4 Cups Whole Wheat Pastry Flour
  • 1 Cup Whole or White Spelt Flour (I used whole spelt)
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 2 Tablespoons Honey, Raw Sugar or Agave Nectar (I used un-vegan honey)
  • 2 Tablespoons Oil (I used extra-light olive, but you could use grapeseed, canola, or melted coconut oil)
  • 1/4 Cup Unsweetened Applesauce
  •  1/4 Cup Jam or All-Fruit Spread
  • Melted non-dairy margarine (optional)

 Preheat your oven to 400ºF, and lightly grease 12 muffin cups.

Combine the vinegar and soymilk in a medium-sized bowl or glass measuring cup, and allow it to sit as the vinegar “curdles” the soymilk.

In a large bowl, whisk together the flours, baking powder, baking soda, and salt.

Add the sweetener, oil, and applesauce to the now curdled soymilk. Pour the wet mixture into the dry mixture in your large bowl, and gently stir until just combined. No over-mixing!

Place 1 heaping tablespoon of the batter in each muffin cup. Top each mound of batter with 1 teaspoon of jam. Top the jam with the remaining batter (another heaping tablespoon per cup).

Bake for 15 minutes. As soon as you remove the rolls from the oven, brush the tops with non-dairy margarine if desired. Personally, I would skip this step next time, as I wasn’t a big fan of the salty margarine topping … but I am sure many people would love it. Pop the muffins out (they seemed to come out of the cups nicely, even while still quite hot) and indulge.

Yields a dozen sweet and savory muffins

Vegan Jam-Filled Soda Rolls

Comments (12)

 

  1. Christina says:

    Wow, what a creative idea!!

  2. Joanne says:

    I have to say I love this idea! Although I might have to infuse some PB into the muffins…I’m not sure I can handle jelly without it. It would feel too wrong.

  3. Ricki says:

    Well, you and I must also be on the same wavelength (does that make 2 wavelengths?)–I just baked up some savory muffins a few days ago, but mine were filled with “cheese”! These look great, too. 🙂

  4. Michelle says:

    I LOVE jam in baked goods!!! I think it was the jam that makes peanut butter and jelly sandwiches SO delicious. 😛 Stop by my blog if you’d be interested in winning some chia seeds!!! 🙂

  5. DebinHawaii says:

    They look delicious–gotta love a muffin with the jam baked in.
    😉

  6. Sassy Stephanie says:

    Made these last night…yum!

  7. So glad I just found your blog. They sound delicious!

  8. I always wondered how the jam got inside such things. I feel like now, everything I make will have a surprise centre!

  9. Lara says:

    I’ve made these several times now and they’re great! Perfect for taking along with you and just the right amount of sweetness. Thanks. 🙂

  10. Linda says:

    If you don’t have dietary restrictions, will it work with regular flour? I do usually use rice milk instead of cows milk. Would that work?
    Thanks
    Linda

    • alisa says:

      Hi Linda, definitely! I use whole wheat and spelt flours because I like a heartier muffin, but all-purpose flour will work in place of both if you prefer. If you want a muffin with a little extra fiber, you can use 1-1/2 cups all-purpose flour and 3/4 cup regular whole wheat flour for all of the flours. Enjoy!

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