Jelly Donut Muffins

Growing up, one of my favorite things to do was to go to work with my dad and we would get Dunkin’ Donuts sometimes and I always loved getting Jelly donuts just like him. While I’ve cut out my Jelly donut intake, that doesn’t mean I don’t still crave it (especially now that I am pregnant)! Why is it that you crave childhood foods when you are pregnant?? If I ask for a strawberry Pop-tart with icing…Just say NO!!!

These muffins are great with the Jelly but they are also delicious with just the cinnamon Sugar. They Jelly is totally optional!

www.farmfreshandactive.com

yield:24 mini- muffins
servings:12
prep time:10 min
cook time:12 min
ready in:25 min
mrskrbrown1
Stay at home mom, Paleo Blogger and have been featured in two Paleo cookbooks from Paleo Magazine. I love baking and cooking local, natural ingredients. We use a lot of Venison and items from our own garden.
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Ingredients
  • Dough Ingredients: 1 Cup Almond Flour 1 TBSP. Coconut Flour 1 tsp. Baking Powder 1/4 Cup Butter, melted 1/2 Cup Coconut Sugar 3/4 tsp. Nutmeg 1/2 Cup Almond Milk 2 Eggs
  • Filling and Topping: 1/2 Cup Jelly, flavor of your choice. I like Strawberry or Raspberry 2TBSP. Melted Butter 1/4 Cup Coconut Sugar 1/2 tsp. Cinnamon
Directions
  • Preheat oven to 375 degrees.
  • Line a mini muffin pan with liners and spray them with a coconut oil to prevent sticking. (These make great large muffins too)
  • In a small bowl, Combine Flours and Baking Powder in a bowl and whisk together well, set aside.
  • In a separate large bowl, combine melted butter, sugar and nutmeg. Whisk together.
  • Add Almond Milk to the butter mixture and whisk.
  • Slowly add flour to the butter mixture and stir with a spoon until it is well blended.
  • Add Eggs, one at a time, and mix well.
  • Fill each muffin cup 3/4 of the way up.
  • Bake mini muffins for 10-12 minutes or Large muffins for 17-20 minutes. Muffins should be lightly golden on top. Insert a toothpick to make sure center is cooked through.
  • Remove muffins and place them on a cooling rack for about 10 minutes.
  • Prepare topping: Melt butter in a bowl and in a separate bowl combine the cinnamon and sugar mixture.
  • *If making Jelly filled- use a piping bag and a thin round tip, I used a number 7 round tip, to fill the center. Press tip into top of muffin and squeeze jelly into muffin. About a 1/4 tsp per mini muffin. The jelly will pop out of the top when it is filled so squeeze lightly until you think it is ready.
  • Brush the tops of each muffin with melted butter and dip the muffin top into the cinnamon sugar mixture until well coated

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