Jelly Donut Muffins

I found this recipe when going through blogs from the 5 Minutes for Mom Ultimate Blog Party! Honestly, who doesn't love donuts? Even better...who wouldn't want to eat a muffin that tastes EXACTLY like a donut? I'd like to send a special thanks out to Mrs. MamaHen for sharing this delicious recipe! Since we are on a low fat/cholesterol diet here, I swapped egg for egg beaters and regular jam for sugar free strawberry preserves.

Even my picky eater liked them!



Jelly Donut Muffins (adapted from Mrs. MamaHen)

Muffin Ingredients:

• 3 1/2 Cups Flour (I used 3 cups regular, 1/2 cup whole wheat)
• 1 Tbsp Baking Powder
• 1 tsp Salt
• 1 tsp Cinnamon
• 1 tsp Nutmeg
• 1 1/2 cups sugar
• 1 3/4 cup milk (I used 1%)
• 2/3 Cup Extra Virgin Olive Oil
• 1/2 Cup Egg Beaters (or 2 whole eggs)
• Jam or Preserves of your choice (we used sugar free strawberry preserves)

Topping Ingredients:

• 1 stick butter
• 2/3 Cup Sugar
• 2 tsp Cinnamon

Directions:

Combine flour, baking powder, salt, cinnamon, nutmeg, and sugar in a large bowl. In a separate bowl, whisk together milk, oil, and egg beaters (or eggs). Pour the wet ingredients into the dry and mix.

Grease two muffin tins (or skip greasing and use paper liners). Place 1 Tbsp of batter into the bottom of each muffin liner or cup. Place 1tsp of jam on top of each Tbsp of batter.

Top with more batter, filling each up until it is about 3/4 of the way full. Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean.

Mix sugar and cinnamon for the topping. Melt a stick of butter and pour into a bowl. Dip the top of each muffin in the butter and then in the sugar/cinnamon mixture. After it sits for a few minutes, the sugar will harden and create a nice crunchy/sugary top. Serve warm or at room temperature.