Vegan Jelly Donut Muffins with Multi-Grain Goodness
makes 12

1 cup unbleached all-purpose flour
1 cup spelt flour
1 tablespoon ground flax seed (otional)
1 1/2 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon salt
3/4 cup agave nectar
1/4 cup plus 1/8 cup canola oil
1/4 cup water
3/4 cup coconut milk (or soy milk)
favorite berry jam of choice

Preheat oven to 350. Line or lightly spray a 12-muffin tin.
Whisk together all dry ingredients. In a medium bowl, add
all wet ingredients and whisk well to combine. Add the dry
ingredients to the wet and stir with a wooden spoon just
until all the dry flour parts are moistened. Fill the muffin
tins about half full (make sure you have enough batter left
over to top off the muffins after you add the jam). Mix up
your berry jam of choice so it's easy to spoon over the muffins
(I went with a mixed berry jar of jam) and drop a teaspoon or
so over the dough in each, then finish adding the rest of the
dough over the jam. Bake for 20-25 minutes. Remove from oven
and allow to cook for five minutes. Remove from muffin tin
and enjoy one warm! Store in an airtight container for a few
days in the fridge.