Name: Jam-Filled Soda Bread Muffins
Prep time: 25 min
Ingredients: 61 g unsweetened applesauce; 80 g jam (preserves, or all-fruit spread); 120 g white whole wheat or whole wheat pastry flour; 150 g light spelt flour; 24 g raw sugar; 295 ml plain soymilk; 30 ml canola oil; 15 ml apple cider vinegar; 2 tbsp melted nondairy butter (for brushing tops); 2 tsp baking powder; ½ tsp baking soda; ¼ tsp fine sea salt

Preheat the oven to 400°F (200°C, or gas mark 6).
Lightly coat a standard muffin tin with nonstick spray.
In a medium bowl, combine the vinegar and soymilk.
Let sit for a few minutes until it curdles to resemble buttermilk.
In a large bowl, whisk together the flours, sugar, baking powder, baking soda, and salt.
Add the canola oil to the dry mixture and incorporate it using a fork until crumbly.
Whisk the applesauce into the buttermilk mixture, then pour it into the dry ingredients.
Stir until just combined.
Spoon 1 heaping tablespoon of batter into each muffin cup.
Add 1 teaspoon of jam in the center of each, then top with another heaping tablespoon of batter.
Bake for 15 minutes or until golden and cooked through.
As soon as the rolls come out of the oven, brush the tops with melted nondairy butter.
Remove the rolls from the pan and place them on a cooling rack.
Enjoy warm or at room temperature.

Jam-Filled Soda Bread Muffins

Jam-Filled Soda Bread Muffins

Equipment

Ingredients

Instructions

Notes & Wine Advice

Nutrition values

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