I'm always looking for recipes that use up jams and jellies in different, because I always seem to have a fridge full of partially opened jars! I stumbled across a recipe for "Jelly Donut" Muffins.
We, like many others, got snowed in this weekend, so I pulled out this recipe and decided to bake them up. They were a great warm up snack in between shoveling along with a hot cup of coffee.
The recipe makes 10 regular muffins.
I made half with Spiced Blueberry Spread and half with Apple Pie Spread.
Here's the recipe (and a few tips)!
"Jelly Donut" Muffins
Ingredients
Muffins:
2 cups all-purpose flour (I used white whole wheat flour and the muffins were great!)
2/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 milk
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
5 to 6 teaspoons SBK Fruit Spread (Recommend any flavor Strawberry, Spiced Blueberry, Apple Pie, Sour Cherry)
Topping:
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted
Instructions
Preheat oven to 350 degrees. Grease 10 standard size muffin cavities.
Stir together flour, sugar, baking powder, and salt. Make a well in the center of the mixture.
In a separate bowl, mix the milk, oil, egg, and vanilla. Add to the flour mixture, stir til just combined.
Fill each muffin cup about 2/3 full with batter, leaving about 3 tablespoons of batter in the bowl. Place about 1/2 teaspoon of jam in the center of each fillled muffin cup. (NOTE: next time I make these, I'm going to create a little indent to try to get the jam more centered in the muffin. I'll also use closer to 3/4 or a full teaspoon.) Top with just enough of the reserved batter to cover the jam.
Bake for 18-20 minutes, or until the edges are browned and the muffins are set. Set aside to cool slightly while you make the topping.
Topping: Combine sugar and cinnamon in a shallow bowl. Brush the melted butter over the tops of each muffin. Dip each muffin, top side down, into the cinnamon-sugar to coat.
