BERRY-JAM FILLED CINNAMON DOUGHNUT MUFFINS

Well we have now made it to September folks! And for some of my readers out there, your children are back in school! Here is a delectable and scrumptious after school treat for the kids (or grown-ups) when they are sort of in the midst of hunger before the dinner hour. These berry-jam filled cinnamon doughnut muffins are a healthier baked version of your favourite jam filled doughnuts from the bakery. What's great about these are also that they're so quick to make! They certainly satisfy that slight bit of hunger you may have. These are also great for brunches or dessert as well. You'll have your kids smiling after a hard day at school.

Adapted from the "cinnamon doughnut muffins" recipe, in the Taste of Home's: Prize winning recipes magazine (Spring 2005 issue).

Makes 10 muffins

Preheat the oven to 350 degrees F

Baking time: 20-25 minutes

Ingredients:
  • 1-3/4 cups all purpose flour
  • 1-1/2 tsps baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • 3/4 granulated white sugar
  • 1/3 cup vegetable oil
  • 1 egg, lightly beaten
  • raspberry or strawberry jam (less sugar variety)

Topping: (optional)
  • 1/4 cup butter, melted
  • 1/3 cup granulated white sugar
  • 1 tsp ground cinnamon

1.  Preheat the oven to 350 degrees F. Line a muffin baking pan with paper muffins cups and set aside for now.

2. In a large bowl, combine the flour, baking powder, salt, nutmeg and cinnamon. In a separate bowl, add in the sugar, egg and milk and mix until just combined. Add the wet ingredients into the bowl with the dry ingredients, stir until just moistened.

3. Fill the lined muffin cups half full, then place 1 good tsp of jam on top. Cover the jam with enough batter to fill the muffins cups three-fourths full to the top. Place the muffins into the oven to bake for a good 20-25 minutes or until a toothpick comes out clean (minus the jam). Can serve warm or room temp or go to step four.

4. Optional step: In a bowl, add the melted butter. In another small bowl, combine the sugar and cinnamon. Immediately, after removing the muffins from the oven, dip the tops in butter then in the cinnamon-sugar. Serve warm.

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