Easy Jelly Muffins

My friend, Julie, gave me a jar of raspberry-strawberry jelly as a gift for Christmas. Now I still have about 1/2 cup of this homemade jelly. I will surprise her today by making jelly muffins for breakfast. If fried donuts are a yearning, then these jelly muffins will be a perfect substitute. They are much healthier and easier to prepare. I used Chia seeds gel this time together with coconut oil instead of vegetables oil. These muffins will make everyone happy to start the day.

Ingredients:
2 cups muffin mix or self-rising flour
1/2 cup sugar
1 cup milk
2 eggs
1 tsp vanilla
1/3 cup total consisting of 3 tbs of melted coconut oil and the remainder Chia seeds gel*
1/3 cup jelly
1/3 cup sweet coconut flakes

Directions:
Preheat oven to 350°.
Line a muffin tin with 12 muffin tin paper liners and set aside.

Sift the cake mix and add the sugar. Make a well in the center.

In a mixing bowl, use a handheld mixer to beat the eggs first. Then add and beat the milk, coconut oil/Chia seeds gel mixture, and vanilla.

Stir the blended mixture above into the flour and beat gently until combined (do not overbeat the batter). Because this batter is thin, pour the batter into a pitcher.

Pour the batter into the paper liners halfway and spoon the jelly into the center and pour the remaining batter on top of the jelly.

  Divide the coconut flakes equally on top of each of the muffins. Bake muffins in the preheated oven for 20 to 25 minutes or until golden brown. Serve warm.

*To make Chia seeds gel – add water to Chia seeds and let them soak for a few minutes. For this recipe, add about 1/2 tsp Chia seeds with 2 tbs water.