Tested till perfect Jelly Fauxnuts
Jelly Fauxnuts
Photography by Matthew Kimura

Jelly Fauxnuts

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2006

Recipe5 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 10


  • 2 cups 2cupsall-purpose flour
  • 1/2 cup 1/2cupgranulated sugar
  • 2 tsp 2tspbaking powder
  • 1/2 tsp 1/2tspbaking soda
  • 1/2 tsp 1/2tspsalt
  • 1-1/4 cups 1-1/4cupsbuttermilk
  • 1 1eggeggs
  • 1/4 cup 1/4cupcanola oil
  • 2 tsp 2tspvanilla
  • 1/2 cup 1/2cupraspberry jam


  • 4 tsp 4tspgranulated sugar
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Line muffin cups with paper liners or grease; set aside.

In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together buttermilk, egg, oil and vanilla; pour over dry ingredients and mix just until moistened.

Spoon about three-quarters of the batter into prepared muffin cups. With teaspoon, make dent in centre of each; add spoonful of jam. Spoon remaining batter over top.

Topping: Sprinkle sugar over batter. Bake in centre of 375°F (190°C) oven until golden, about 20 minutes. Remove from pan and let cool on rack.

Nutritional Information Per muffin: about

cal 250 pro 4g total fat 6g sat. fat 1g
carb 44g fibre 1g chol 20mg sodium 269mg

% RDI:

calcium 6 iron 10 vit A 1 vit C 3
folate 18
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