Jam-Filled Soda Rolls
A delightful cross between Irish soda bread and sweet muffins, these Jam-Filled Soda Rolls are perfect for breakfast or paired with soups and stews.
Equipment
- Standard muffin tin
- Nonstick cooking spray
- Mixing bowls (medium and large)
- Fork
- Cooling rack
Ingredients
- 1¼ cups 295 ml plain soymilk (use soy for curdling)
- 1 cup 120 g white whole wheat or whole wheat pastry flour
- 1¼ cups 150 g light spelt flour
- 2 tbsp 24 g raw sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp fine sea salt
- 2 tbsp 30 ml canola oil
- ¼ cup 61 g unsweetened applesauce
- ¼ cup 80 g jam, preserves, or all-fruit spread
- Melted nondairy butter to brush tops
Instructions
- 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 it sit to curdle into buttermilk.
- In a large bowl, whisk together the flours, raw sugar, baking powder, baking soda, and sea salt.
- Use a fork to incorporate the oil into the dry ingredients.
- Whisk the applesauce into the buttermilk mixture.
- Pour into the flour mixture and stir until just combined.
- Place 1 heaping tablespoon of batter into each muffin cup.
- Add 1 teaspoon of jam in the center, then top with another heaping tablespoon of batter.
- Bake for 15 minutes, or until golden brown.
- Remove from the oven and immediately brush the tops with melted nondairy butter.
- Transfer the rolls to a cooling rack or enjoy warm.
Yield:
- 12 standard rolls
Notes & Wine Advice
Serving Tip:
Serve these rolls warm with extra jam or as a side to soups and stews.
Wine Advice:
Pair with a light, sparkling wine such as Prosecco for a brunch treat.
Nutrition values
Calories: 120 kcal | koolhydraten: 21 g | Eiwitten: 3 g | Vet: 3 g | Suiker: 5 g