Sunday, September 4, 2011

Jelly Donut Muffins

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Hi!  I hope everyone is enjoying the holiday weekend.  We are!  I'm painting my living room (because that's super fun) and my hubby is preparing for a mini-triathlon.  We've had all sorts of drama, so I'm completely wheel's-off with the Menu Plan.  What Menu Plan?  I have no Menu Plan, none at all.  I'm just winging it--i.e. I didn't make it to the grocery store this weekend.

Never fear!  I do have a tasty post for you, my treasured readers.  I give you....Jelly Donut Muffins!

When I was little, I remember regular stops at the donut shop after church on Sunday morning.  My husband takes our kids to get donuts now, maybe once a month or so.  It's good to carry on traditions!  Especially when they involve fried dough.

I've always been a "cake" donut kind of gal.  Cake is right, cake is good.  I won't turn down one of those light, fluffy donuts, but my preference is the hefty cake version.  Sometimes though, when I see a pretty jelly donut behind the glass case, I have to go for it!  Sweet dough, powdered sugar and JELLY!  Yum!  I'm a kid again!  That's just what I felt like while I was gobbling down these sweet jelly donut muffins, and licking the powdered sugar off my fingers.  




These little muffins really do taste like jelly donuts, without the frying and the trip to the donut shop.  Make them at home, folks.  They're yummy!
Trust.

Jelly Donut Muffins
Source:  Better Homes and Gardens
Makes 18 muffins
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Ingredients:
1/2 cup unsalted butter, softened
2 eggs, at room temperature
2 1/3 cups flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1/2 cup brown sugar, packed
1 1/2 tsp pure vanilla extract
1 cup milk
1 cup raspberry, strawberry or cherry jelly and/or orange marmalade or lemon curd
1/4 cup powdered sugar

Directions:
1. Preheat oven to 350 degrees F.  Line eighteen 2 -1/2 inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.
2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, and vanilla; beat until combined, scraping sides of bowl occasionally. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined.
3. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups.
4. Bake for 15 to 18 minutes or until a toothpick inserted in centers comes out clean. Cool in pan for 5 minutes and then remove muffins from pan to cool completely on wire racks.
5. Spoon jelly, lemon curd, and/or marmalade into pastry bag(s) fitted with small round tip(s). Insert tip into the top of each muffin and squeeze some of the jelly inside muffin until some is visible on top. Sift powdered sugar over tops of muffins. 
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This post is linked to: Muffin Monday

8 comments:

Foodness Gracious said...

I'm intrigued, I made baked jelly donuts recently and they just didn't match up to the regular fried version, healthier but sadly not tastier. I have to try these as I kinda trust you :)
Thanks for sharing...

Lisa said...

Oh how I love jelly donuts. They're my favorite kind. Great idea to incorporate them into these muffins.

Kathryn said...

These look so delicious! Thanks for linking your scrumptious recipe up at Muffin Monday!

spontaneous-euphoria said...

I LOVE jelly donuts and these are adorable. can't wait to make them. thanks for sharing. they look wonderful

shopannies said...

these look super yummy

Kim McCallie said...

I had a jelly doughnut on Friday. It made me think of your muffins. Shouldn't it be the other way around? ;) These look delicious and I want to try them out for myself.

organizedwithclardy said...

These look soooo good!

Sarah said...

Oh my gosh these look amazing!

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