A baked-not-fried Jelly Donut Muffincake?! Miraculously light and fluffy!
Jelly Donut Miracle Muffincakes
Ingredients:
1 2/3 cups all-purpose flour
2 ½ teaspoons baking powder
1/3 cup sugar
¼ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg (optional)
2 eggs
¼ cup canola oil (nut oil works well, too)
1 cup light buttermilk or almond milk
1 teaspoon vanilla extract
½ cup strawberry or raspberry jelly
¼ cup powdered sugar
Makes 12 muffincakes
Cooking Tip: If you don’t have buttermilk, regular milk will work fine, too (but not skim). To make this recipe pareve, feel free to use dairy-free milk (such as almond, soy or coconut).
Preheat the oven to 400º F. Place 12 cupcake liners in a muffin tray.
In a medium-sized bowl, whisk together the flour, baking powder, sugar, salt, cinnamon, and nutmeg.
In a separate bowl, mix the eggs, oil, buttermilk, and vanilla together.
Make a well in the center of the flour mixture and then add the egg mixture. Stir together until just combined. Do not overmix, or your muffins will be tough.
Fill each muffin cup approximately ½ full with batter, reserving 1 cup of the batter.
Drop a heaping teaspoon of jelly on top of each batter-filled cup. Smooth the remaining batter over the jelly, to seal it in.
Bake the muffins for 18 – 20 minutes, or until the muffin tops are a light golden brown. Remove the tray from the oven, inhale the fresh-baked aroma, and let cool.
Sprinkle tops of muffins with powdered sugar.
From Get Cooking! A Jewish American Family Cookbook and Rockin’ Mama Doni Celebration, by Rachel Harkham and Doni Zasloff Thomas, published by Behrman House (www.behrmanhouse.com).
