Raspberry Filled Powdered Donut Muffins

Raspberry Filled Powdered Donut Muffins

These soft, moist cake donut muffins remind me of little jam filled round donut balls made by local bakeries and could be found at your local neighborhood store or supermarket when I was growing up here in Newfoundland. As a kid I remember thinking that I would make them with more jam inside and roll them in powdered sugar too. That memory of childhood inspired this variation of cake donut muffins and although they are still an indulgence, they are at least baked, not fried like regular donuts. now you can rationalize having two! These are awesome as lunchbox surprises or as the highlight of your weekend brunch.

Raspberry Filled Powdered Donut Muffins

Makes 8 large or 12 mini muffins. Preheat oven to 350 degrees F

Use a baking spray to coat the muffin tins. Those in the photo were baked in silicone mini muffin pans which work great.

• ¾ cup sugar
• 1 large egg
• 3/4 cup all purpose flour
• 3/4 cup cake and pastry flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2  tsp freshly ground nutmeg
• ¼ c vegetable oil
• ¾ c whipping cream
• 1 tsp vanilla

Sift together the flours, salt, baking powder and nutmeg. Set aside.

In a large mixing bowl, whisk together until very light in color, the egg and sugar. Add the oil and whisk in well. Then add the whipping cream until well blended. Fold in the dry ingredients by hand just until the dry ingredients are incorporated into the batter. Do not overmix.

Bake for about 13 minutes for mini muffins or 15-18 minutes for larger muffins. Watch them carefully and as soon as a wooden toothpick inserted into the center comes out clean, take them out. It is very easy to over bake mini muffins especially. Let them cool for 10 minutes before removing them from the pan.Cool on a wire rack.

When the muffins are cooled, fill a piping bag with a plain or star tip attached with about:

• 1/2 cup raspberry jam

Push the piping bag into the center of the muffin. This can be done on the top or side of the muffin. Wiggle the piping bag tip around a little bit to create a cavity befre squeezing the piping bag to fill the cavity. When all of your muffins are filled,  the outsides of the muffins with a little 

• melted butter 

and roll them in:

• powdered sugar (icing/confectioners sugar)

Raspberry Filled Powdered Donut Muffins

These soft, moist cake donut muffins remind me of little jam filled round donut balls made by local bakeries and could be found at your local neighborhood store or supermarket when I was growing up here in Newfoundland. As a kid I remember thinking that I would make them with more jam inside and roll them in powdered sugar too. That memory of childhood inspired this variation of cake donut muffins and although they are still an indulgence, they are at least baked, not fried like regular donuts. now you can rationalize having two! These are awesome as lunchbox surprises or as the highlight of your weekend brunch.

Raspberry Filled Powdered Donut Muffins

Makes 8 large or 12 mini muffins. Preheat oven to 350 degrees F

Use a baking spray to coat the muffin tins. Those in the photo were baked in silicone mini muffin pans which work great.

• ¾ cup sugar
• 1 large egg
• 3/4 cup all purpose flour
• 3/4 cup cake and pastry flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2  tsp freshly ground nutmeg
• ¼ c vegetable oil
• ¾ c whipping cream
• 1 tsp vanilla

Sift together the flours, salt, baking powder and nutmeg. Set aside.

In a large mixing bowl, whisk together until very light in color, the egg and sugar. Add the oil and whisk in well. Then add the whipping cream until well blended. Fold in the dry ingredients by hand just until the dry ingredients are incorporated into the batter. Do not overmix.

Bake for about 13 minutes for mini muffins or 15-18 minutes for larger muffins. Watch them carefully and as soon as a wooden toothpick inserted into the center comes out clean, take them out. It is very easy to over bake mini muffins especially. Let them cool for 10 minutes before removing them from the pan.Cool on a wire rack.

When the muffins are cooled, fill a piping bag with a plain or star tip attached with about:

• 1/2 cup raspberry jam

Push the piping bag into the center of the muffin. This can be done on the top or side of the muffin. Wiggle the piping bag tip around a little bit to create a cavity befre squeezing the piping bag to fill the cavity. When all of your muffins are filled,  the outsides of the muffins with a little 

• melted butter 

and roll them in:

• powdered sugar (icing/confectioners sugar)