Jam-Filled Soda Bread Muffins
These jam-filled soda bread muffins are perfect for breakfast or as a sweet side to soups and stews. Quick and delightful!
Equipment
- Muffin tin
- Nonstick cooking spray
- Large mixing bowl
- medium mixing bowl
- Whisk
- Fork
- Measuring cups and spoons
- Pastry brush
- Cooling rack
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
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 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.
Notes & Wine Advice
Wine Advice:
Pair with a light, fruity Moscato or a sparkling Prosecco for a touch of elegance at brunch.
Pair with a light, fruity Moscato or a sparkling Prosecco for a touch of elegance at brunch.
Nutrition values
Calories: 120 kcal | Carbohydrates: 20 g | Protein: 3 g | Fat: 3 g | Sugar: 6 g