Jelly filled muffins?

MidniteRae

I love jelly filled donuts, but I'm not up to trying to make them yet. Is it possible to make jelly filled muffins. If it makes a difference, I use Crofter's Premium Spread (usually Morello Cherry). Would I bake the muffins first and then add it in? Does anyone know of an easy way to do this or have a recipe I can follow?

BridgetMc

I've made peanut butter and jelly muffins with jelly in the middle.  If you don't want your muffins PB-flavored, you can just use any muffin recipe with this technique for the jelly.  Any jelly/jam/preserves should work.

MidniteRae

BridgetMc:

I've made peanut butter and jelly muffins with jelly in the middle.  If you don't want your muffins PB-flavored, you can just use any muffin recipe with this technique for the jelly.  Any jelly/jam/preserves should work.

Thanks. Those sound delicious. I'll be making those as well.  I do have a question about your recipe though... I can't have dairy or eggs. For the unsalted butter, I'll be using soy butter and I don't think it comes unsalted. Should I just lower the amount of salt then? And I'm guessing flax would be better than applesauce as a sub for eggs in this recipe? 

BridgetMc

MidniteRae:

For the unsalted butter, I'll be using soy butter and I don't think it comes unsalted. Should I just lower the amount of salt then? And I'm guessing flax would be better than applesauce as a sub for eggs in this recipe? 

Lowering the salt is no problem.  I would count on something like 1/4 teaspoon of salt being in 8 tablespoons of butter, which is a little higher than regular salted butter.

I don't know much about egg substitutions, but it does seem like flax is the standard one. I thought applesauce was usually a fat substitute.

aamadore

I made Jam Filled Muffins here, but I don't know how to adapt for your milk and egg substitutions. I recommend a thicker consistency jam (you will see the thinner one ran all over the tops).

MidniteRae

BridgetMc:

MidniteRae:

For the unsalted butter, I'll be using soy butter and I don't think it comes unsalted. Should I just lower the amount of salt then? And I'm guessing flax would be better than applesauce as a sub for eggs in this recipe? 

Lowering the salt is no problem.  I would count on something like 1/4 teaspoon of salt being in 8 tablespoons of butter, which is a little higher than regular salted butter.

I don't know much about egg substitutions, but it does seem like flax is the standard one. I thought applesauce was usually a fat substitute.

I don't know much about baking, so maybe it is. I've seen a few vegan recipes use applesauce instead of eggs, but most of them use flax. The sodium in soy butter for a serving is 120mg, I don't know if that is around the same as regular  or not.