Jelly Fauxnuts
Servings: 10
Ingredients:
| Nutritional Info | |
| Per muffin: about | - |
| cal | 250 |
| pro | 4 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 44 g |
| fibre | 1 g |
| chol | 20 mg |
| sodium | 269 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 10% |
| vit A | 1% |
| vit C | 3% |
| folate | 18% |
-
2 cups (500 mL) all-purpose flour
1/2 cup (125 mL) granulated sugar
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) each baking soda and salt
1-1/4 cups (300 mL) buttermilk
1 egg
1/4 cup (50 mL) canola oil
2 tsp (10 mL) vanilla
1/2 cup (125 mL) raspberry jam
Topping:
4 tsp (20 mL) granulated sugar
Preparation:
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.
Additional Information
Source
Canadian Living Magazine: July 2006
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