Saturday, April 12, 2014

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!!! 

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