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!  

Muffins

It's peanut butter-jelly time!

There's a bunch of foods that I've discovered ever since I moved to the US, of them, cranberries and peanut butter won my heart at first bite...

Our roommate left to the west coast leaving 3!!! jars of peanut butter and an amazing jar of blackberry jam for the rest of roomies to enjoy... so... it's peanut butter jelly time!

What better for our gathering at my coworker's place than PB and jelly cupcakes? The idea for the recipe came from sugar plum. I omitted the frosting because of the transportation issues and I made my babies on mini cupcake cups.

Don't they look delicious? they were a little more on the pie than on the cupcake side, but the taste was definitely amazing...

2 cups all-purpose flour

2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter, softened
2 tablespoons creamy peanut butter
2/3 cup packed brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 cup milk

1/2 cup blackberry jam

Preheat the oven at 350 F.

In a bowl mix together flour, baking powder and salt.  In another bowl mix together softened butter, peanut butter and brown sugar. Believe it or not, I didn't even use the hand mixer, I mixed it with a whisk. Add eggs, previously beaten, and vanilla. Mix until combined. Slowly alternate adding 1/3 cup milk and 1/2 cup of flour.

Place a tablespoon of the batter on the bottom of each cupcake tin. Add a tablespoon of jam/jelly on top. Cover the jelly with another tablespoon of batter. Be careful not to overfill, my first batch was on the 'too full' side and the cupcakes looked not so pretty.

Bake for about 12 minutes, until golden.

As I said, the top was a little on the pie side, but the middle was moist, fluffy and delicious