I’ve been making these for years. The recipe is from my favorite cookbook of all time. The Complete Cooking Light Cookbook. They are called Raspberry Filled Cinnamon Muffins in the book but they are so tender, like a donut, I changed the name and the filling!
I am not sure, but I think this was the first edition printed. There have been several since, but none as good as this version from 2000. I use this book more than all my cookbooks…. combined and I got a few books! It’s my moms favorite too.
These are tender, very delicate and super easy to make. I use seedless strawberry jam to mimic the filling of a jelly donut but you could use whatever you have on hand.
When my daughter was little and had a bad day…we used to make muffins…because when the going gets tough, the tough make muffins!
Jelly Donut Muffins
Ingredients
1 1/2 Cups all purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
2/3 cup low fat buttermilk (*or scant 2/3 cup milk with 2 tablespoons vinegar)
1/4 cup melted butter
1 large egg (slightly beaten)
1/4 cup seedless strawberry preserves
1 tablespoon sugar
1/4 teaspoon ground cinnamo
Directions
Preheat oven to 400 degrees.
Coat muffin tins well with non stick cooking spray.
In large mixing bowl, combine flour, sugar, baking powder, 1 teaspoon cinnamon and salt.
Make well in center of flour mixture and add buttermilk, melted butter and beaten egg. Stir just until moist.
(over mixing makes a tough muffin and nobody likes a tough old muffin)!
Spoon about 1 tablespoon batter in the bottom of each muffin cup. Drop 1 teaspoon of jelly in center (do not spread over batter) and top with batter so cup is about 2/3 of the way full.
Combine remaining 1 tablespoon sugar and 1/4 teaspoon cinnamon. Sprinkle on top of unbaked muffins.
Bake for about 20 minutes or until top springs back. Try not to over bake as these muffins get tough quickly.
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