I’d like to introduce to you my new best friends, which are these adorable little doughnuts. I mean muffins. I mean doughnuts. They are a little bit of both…the basic batter that goes into making those old-fashioned cake doughnuts, but instead of dropping the dough into a vat of boiling oil, you bake them. Which practically makes them health food, in my book. And to make things even more fun, you make them in mini-muffin pans, so they are about one inch high, thereby giving you license to pop at least three or four into your mouth in rapid succession. If you are me, anyway.
Now, a word about that little jelly guy up there. These are perfectly fine as plain old regular baby doughnut muffins, especially because the end of the recipe calls for dunking the tops of the donuts in melted butter and rolling them in cinnamon sugar. (Heart beating faster!!!) But if you want to get really fancy, you can add a little jelly to the picture.
You won’t be able to add too much jelly, because these doughnuts do have a pretty firm cake-like texture, but you can get a nice little taste in there. All you need to do is put a few teaspoons of jelly in a pastry bag, put on the smallest pastry tip, push it into the bottom of the doughnut and give it it a good squeeze. Instant baby jelly doughnut. And before you get all worried about the pastry bag part, you can get a nice little inexpensive set at Michaels (click here to see.)
The only problem with this recipe is the fact that you will NOT be able to stop eating these babies once they come out of the oven. They are only fresh for a day or so, but even that is not an issue, because pretty soon I am going to put up a post on how I made my leftover doughnuts (yes, there were actually leftovers!) into a jelly doughnut bread pudding. So, stay tuned to this channel! Ingredients Directions