Jelly Fauxnuts
Jelly Fauxnuts
Photography by Matthew Kimura
This recipe makes 10 servings
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 |
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1-1/4 cups buttermilk
- 1 egg
- 1/4 cup canola oil
- 2 tsp vanilla
- 1/2 cup raspberry jam
- Topping:
- 4 tsp 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.
Source : Canadian Living Magazine: July 2006
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