Donut Muffins

Some recipes you come across and you have to make them at the first opportunity. This was one of those. I came across this recipe for Raspberry Jam-Filled Doughnut Muffins via Betty Crocker. They looked awesome and easy - two things for a great recipe.

Jam-Filled Donut Muffins

Muffins

• 2 c AP flour
• 1/2 c sugar
• 1 1/2 t baking powder
• 1/2 t salt
• 3/4 c plain greek yogurt
• 1/4 c agave nectar
• 2 T melted butter
• 2 eggs
• 1/2 t vanilla
• 1/4 c fruit preserves

Icing

• 1/4 c fruit preserves
• 1 c powdered sugar

1. heat oven to 425 degrees. Lightly spray 12 regular size muffin cups with cooking spray
2. In a large bowl, stir together flour, sugar, baking powder, and salt. In a separate bowl, mix yogurt, agave nectar, butter, eggs and vanilla with a whisk. Add dry mix to wet mix and stir until combined. Spoon batter evenly among cups, filling about 2/3 full.
3. Using a butter knife, swirl 1/2 t preserves into each muffin
4. Bake 9-10 min or until donuts spring back when touched and are golden on bottom. Cool in pan about 4 min
5. Heat preserves in saucepan on stove until bubbly. Add powdered sugar until smooth. Quickly spoon over cooling donuts. 

I used strawberry jam that we had made in the fall. These were super delicious. All the more deadly since they were soooo easy to make. I used 1 container of greek yogurt (on the 6 oz size) and found that I had to add a touch of water to make the batter come together. This was a very stiff batter for me but came out wonderfully!!!