Jelly Donut Muffins.

17 Feb

One of my favorite things in February is paczki. You know…those yummy jelly- or cream-filled donuts you get on Fat Tuesday every year. LOVE THEM. I don't work in an office, so I enjoy a donut only about once a year. Unfortunately, they are made of all kinds of things your body just doesn't need and they are certainly not vegan.

In honor of Fat Tuesday and my new way of eating, I decided yesterday to make this recipe I found in Veganomicon, a vegan cookbook. Do they taste like a jelly donut? Not really. Are they fabulous? YES! They are more dense than a paczki…kind of cake like. I filled half of them with apricot 100% fruit spread and half of them with apple butter. Needless to say, they went like hotcakes!

FAT TUESDAY JELLY MUFFINS
makes 12 muffins
1 cup plain almond milk or unsweetened soy milk
1 teaspoon apple cider vinegar
2 tablespoons cornstarch
1.5 cups white whole wheat flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/3 cup canola oil
3/4 cup plus 2 tablespoons sugar
2 teaspoons pure vanilla extract
about 1/3 cup raspberry jam or other flavor jelly
confectioners' sugar
Preheat the oven to 350 degrees. Line 12 muffin cups with paper cupcake liners. Do not attempt to make these without the cupcake liners, which is what I did. I sprayed my pan with nonstick cooking spray and most of them stuck to the bottom.
Mix together the "milk", apple cider vinegar and cornstarch. Set aside.
In a large mixing bowl, sift together flour, baking powder, baking soda, nutmeg and salt. Create a well in the center of the flour to pour the wet ingredients into.
Stir the "milk" mixture with a fork to dissolve cornstarch then pour into the flour well. Add the oil, sugar, and vanilla. Stir until well combined. 
Fill muffin cups 3/4 full with batter. Place a heaping teaspoon of jelly on the center of each cupcake. While it's baking, the muffin will puff up around the jelly so it ends up in the center of the muffin. Bake for 21-23 minutes. The tops should be firm to the touch. 
Remove from oven and cool completely on wire racks. Leave uncovered overnight so they get a little crispy. Sift powdered sugar over the tops. Enjoy!

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One Response to “Jelly Donut Muffins.”

  1. Matthew Worden May 12, 2010 at 12:48 am #

    I hope, you will find the correct decision. Do not despair.

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