Wednesday, December 16, 2009

Baked Jelly Doughnut Muffins

While I'm all for having a deep-fried jelly doughnut every night of Chanukah (unfortunately I missed Sunday and today), I understand that it's probably not the healthiest option.

Instead, I present you with baked doughnut muffins! Of course, you may think without the deep frying, these lose their significance for Chanukah, but there is oil in the batter - and Chanukah is about oil, not frying!
Now, I'm not going to pretend that if you close your eyes, that this tastes like a jelly doughnut, but they are sweet, delicious, and slightly healthier. My jelly sank a little, probably because I didn't have quite enough flour in the batter. Measuring isn't my strong point. Eating is.
Whatever resemblance these do have to doughnuts, comes from the quick bath they take in granulated sugar while still warm. I gave them about a minute after I pulled them out of the oven to cool down, but they're still pretty hot when you do it, so you'll need strong fingers.
If you're not a jelly fan (which I am, and obviously used raspberry), you could always leave that out. Tip of the Day: After 24 hours, the sugar coating on this begins to crust a little, so you'd better eat them all up quickly!

3/4 cup sugar
1 egg
1 1/2 cups flour
2 tsp baking power
1/4 tsp salt
1/4 tsp cinnamon
1/4 cup oil
3/4 cup milk
1 tsp vanilla

1/2 cup jelly
1/2 cup sugar, for rolling

Beat together the sugar and egg until pale yellow.
Add in the flour, baking powder, salt and cinnamon and stir to combine.
Pour in the oil, milk and vanilla, and mix until combined
Fill 12 muffin cups halfway full (don't use paper liners!), and place a teaspoon of jelly on top.
Top with remaining batter.
Bake on 350F for 15 to 18 minutes, until done.
After removing from oven, roll each muffin in sugar and place on wire rack to cool.


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