BAKED MINI JELLY DONUTS 

Bonnie Stern

1 cup all-purpose flour (or gluten-free flour eg 4 Cup)

1/2 cup sugar

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp kosher salt

1/4 tsp ground nutmeg

1 egg

1/4 cup vegetable oil

1/2 cup buttermilk*

1 tsp pure vanilla extract

TOPPING

1/2 cup butter, melted

3/4 cup sugar

3/4 tsp cinnamon

1/4 cup strawberry jelly, Nutella, salted caramel or lemon curd

*If you do not have buttermilk use yogurt

METHOD: 

Preheat oven to 350F. Butter or spray a 24-cup mini muffin pan.

In a small mixing bowl whisk together flour, sugar, baking powder, baking soda, salt, and nutmeg. In a medium-sized bowl whisk the egg with oil, buttermilk, and vanilla.

Stir the wet ingredients together with the dry ingredients just until blended.

Place about a tablespoon of batter into each prepared muffin cup. Bake 12 to 15 minutes until lightly browned and a cake tester comes out dry.

Meanwhile, melt butter and place in a shallow dish. Combine sugar and cinnamon in another shallow dish. When cakes are still warm roll them all over in butter and then in cinnamon sugar. Arrange in a single layer on a baking sheet.

With the end of a chopstick create an opening in the middle of each little cake, about halfway through. Place a small zipper-style plastic bag over a mug or glass to hold it open and spoon jam into one corner. Remove the bag from the cup and twist to make a little piping bag. Cut off the corner so that there is only a small hole and insert it into each cake and squeeze a little in.