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You would never know these delicious jam-filled, nutmeggy muffins are vegan! 

1 1/2 cups unbleached flour
3/4 cup plus 2 tablespoons granulated sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon freshly ground nutmeg 
1/2 teaspoon fine sea salt
1 cup unsweetened soy milk (you could substitute any unsweetened non-dairy milk)
1 teaspoon apple cider vinegar
2 tablespoons cornstarch
1/3 cup vegetable oil
2 teaspoons vanilla extract
About 1/2 cup of your favorite jam or preserves 
Powdered sugar, for dusting

Preheat the oven to 350°F and line a standard muffin pan with paper liners. (It’s important to use the liners! Otherwise the jam will stick to the pan.) 

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, nutmeg, and salt. Make a well in the center of the mixture; set aside.

Whisk together the soy milk, vinegar, and cornstarch until the cornstarch has dissolved. Pour this into the well in the flour mixture. Add the oil and vanilla and stir just until combined.

Fill each muffin cup about three-quarters full. Place about 1 teaspoon of jam in the center of each cup. (It will sink as it bakes.) 

Bake until the tops of the muffins are firm and golden, about 25 minutes. Cool in pan on rack for five minutes. Remove the muffins from the pan and let cool completely on rack. Dust with powdered sugar before serving.

Adapted from Veganomicon: The Ultimate Vegan Cookbook" by Isa Chandra Moskowitz and Terry Romero. 

© The Wary Buffalo  2015