Today we baked some amazingly simple Cinnamon Doughnut Muffins, That are filled with Raspberry Jam! Perfect for a morning breakfast, or last night dessert! Cook along with me and try them out today!!

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Ingredients

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 cups sugar
1/3 cup canola oil
1 large egg, room temperature, lightly beaten
3/4 cup 2% milk
10 teaspoons seedless strawberry or other jam

Topping:

1/4 cup butter, melted
1/3 cup sugar
1 teaspoon ground cinnamon

Directions

1. Preheat oven to 350°. In a large bowl, combine flour, baking powder, salt, nutmeg and cinnamon. In a small bowl, combine sugar, oil, egg and milk; stir into dry ingredients just until moistened.

2. Fill greased or paper-lined muffin cups half full; place 1 teaspoon jam on top. Cover jam with enough batter to fill muffin cups three-fourths full. Bake until a toothpick comes out clean, 20-25 minutes.

3. 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. Serve warm.

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