Monday, March 3, 2014

Doughnut Muffins

Adapted from Taste of Home

1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cinnamon
3/4 cup sugar
1/3 cup canola oil
3/4 cup milk
1 egg
1 teaspoon vanilla
Filling:
Jam (I used Bumbleberry)
Topping:
2 tablespoons butter, melted
3 tablespoons sugar*

1. Preheat oven to 350°F and place 9 muffin liners into muffin pan. In a large bowl mix together the flour, baking powder, salt, nutmeg, cinnamon, and sugar. Set aside.
2. In a small bowl whisk together the canola oil, milk, egg, and vanilla. Add to dry ingredients and stir until just combined. Using a scoop fill muffin cups half way and place 1 teaspoon of jam in the center.
3. Use remaining batter and divide among muffin cups to cover the jam. Bake muffins for 25 minutes or until golden brown on top and toothpick comes out clean. Let muffins cool for a couple minutes in the pan.
4. While muffins are warm, dip tops in the melted butter and then into the sugar. These muffins are best served warm. Enjoy!

Makes 9 large muffins. *Try vanilla sugar or cinnamon sugar!




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