I found this wonderful recipe on King Arthur's Flour. It is a muffin but taste like a donut. I filled mine with raspberry jelly and covered in powder sugar. The original recipe is not filled and covered in cinnamon sugar. I highly recommend this for jelly donut lovers who want to save a few calories by avoiding the frying.
Donut Muffins Recipe adapted by King Arthur Flours
I did make a few changes here is original recipe: recipe here
Batter
- 1/4 cup butter
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 2 large eggs
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 to 1 1/4 teaspoons ground nutmeg, to taste
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 2/3 cups all purpose flour
- 1 cup milk
Pastry Bag with large star or round tip
Powder Sugar for rolling muffins in
Directions
| 1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely. |
| 2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth. |
| 3) Add the eggs, beating to combine. |
| 4) Stir in the baking powder, baking soda, nutmeg, salt, and vanilla. |
| 5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. |
| 6) Spoon the batter evenly into the prepared pan, filling the cups nearly full. |
| 7) Bake the muffins for 5 minutes at 425 and reduce oven to 350 degrees and bake for an additional 15 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean. |
| 8) Remove them from the oven, and let them cool for 30 minutes. Remove paper liners. Using a pastry bag filled with jelly fill each muffin and roll in a bowl of powder sugar to cover completely |
| Store for a day or so at room temperature. |
| Yield: 12 muffins. |
