Monday, February 8, 2010

Doughnut muffins with a surprise

I was into making nice breakfast for my friend J and I, but I thought I'd be too hungry on Sunday morning to take the patience to bake... So I made this yummy treats ahead on Saturday night and they kept moist and delicious!

I could've made plain doughnut muffins but I have this fabulous blackberry jam that I'd spread even into a piece of wood... (yes, it's that good), so filled muffins it is!

3/4 cup sugar
1 large egg
1 1/2 cups all purpose flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup vegetable oil
3/4 cup milk
1 tsp vanilla extract
jam for the filling

Preheat oven to 350F.

In a large bowl, beat together sugar, egg and oil until fluffy. In a different bowl whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture and combine. Pour in milk and vanilla extract.
Divide batter evenly into muffin cups.  Bake for 15 minutes until a toothpick comes out clean. Let them cool.
Make a hole into the muffin in such a way that you remove part of it. I did it with a decorating tip


Fill a piping or plastic bag with the jelly/jam of your choice. Fill the holes of the cupcakes with it. Store at room temp or in the fridge for 2 days. If stored in the fridge, warm up before eating... the jam tastes so much more delicious!  


Alisa@foodista said...

What a wonderful idea, and they look great too.I saw your site from the foodieblogroll and if you won't mind, I'd love to guide foodista readers to your site.Just add a Foodista widget here at the end of this blog post and it's ready to go.Thanks!

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