Wednesday, February 3, 2010

Day #8: Jelly Doughnut Muffins

Ok, it has been eight glorious days of muffin mania in our house, and I have to give the award for "Best of Show" to today's creation-Jelly Doughnut Muffins! (However, my Hubby would vote for the Coffee & Cream.) These were so much fun to make, turned out beautiful, and were melt-in-your-mouth delicious! I think they are so much better than the jelly doughnuts that you buy at those donut shops around the corner. You can use any flavor of jelly you like. I chose Organic Strawberry because it is my favorite.

Next up...Blueberry Muffins (only because I have some plump blueberries that must be made into something delish).

Jelly Doughnut Muffins


2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
Heaping ½ cup superfine sugar
2 large eggs
1 cup milk
6 tbsp canola oil
1 teaspoon vanilla extract
4 tablespoons jelly (any flavor you like)
1/2 cup butter
1/2 cup sugar

Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12muffin pan liners. Sift together flour, baking powder, and salt in a large bowl. Stir in the sugar. Lightly beat the eggs in a large bowl, then beat in the milk, oil, and vanilla extract. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Spoon half of the batter into the prepared muffin pan. Add a teaspoon of jelly to the center of each then spoon in the remaining batter. Bake in the preheated oven for about 20 minutes, until well risen and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely. Meanwhile, make the topping. Melt the butter. Spread the sugar in a wide, shallow bowl. When the muffins are baked, let them cool in the pan for 5 minutes. Dip the tops of the muffins in the melted butter then roll in the sugar. Serve warm or transfer to a wire rack and let cool completely. Enjoy!

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