Cinnamon Doughnut Muffins
Adapted from Taste at Home
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
3/4 cup sugar
1/3 cup vegetable oil
1 egg, lightly beaten
3/4 cup milk
Jam
Topping:
1/4 cup butter, melted
1/3 cup sugar
1 teaspoon ground cinnamon
The process:
In a large bowl, sift flour, baking powder, salt, nutmeg and cinnamon; whisk to combine.
In another bowl, combine sugar, oil, egg, and milk.
Stir wet ingredients into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups half-full; place one teaspoon jam on top. Cover jam with enough batter to fill muffin cups three-fourths full.
Bake at 350 degrees for 20-25 minutes
Place melted butter in a small bowl; combine sugar and cinnamon in another bowl. Immediately after removing muffins from the oven, dip tops in butter, then in cinnamon-sugar.
Jenny used strawberry jam. Olive oil took the place of vegetable oil.
The muffins turned out well! For that soft, doughnut-like texture, I highly recommend that the muffins be served warm. Still, though, they are muffins after all, and the tops will be firm at any temperature. The jam inside is the main attraction. Though the recipe calls for dropping the jam with the tin half filled, this will place the jam well in the upper half when the muffin is finished expanding. If you're after a filling closer to center, you might try laying the jam down with the cup one-third full.
