Jam-Filled Doughnut Muffins

For the muffins:

2 cups all-purpose flour

2/3 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

1/3 cup vegetable oil

1 large egg

1 teaspoon vanilla extract

5 to 6 teaspoons jam or preserves

For the topping:

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

3 tablespoons unsalted butter, melted

Make the muffins:

Heat oven to 350° F.  Grease 10 cavities of a standard muffin pan, or use muffin papers.

Stir together the flour, sugar, baking powder, and salt.  Make a well in the center of the mixture.  In a separate bowl, mix the milk, oil, egg, and vanilla.  Add to the flour mixture, and stir just until combined.

Fill each muffin cup about 2/3 full with batter, leaving about 3 tablespoons of batter in the bowl.  Place about 1/2 teaspoon of jam in the center of each filled muffin cup.  Top with just enough of the reserved batter to cover the jam.

Bake for 18 to 20 minutes, or until the edges are browned and the muffins are set.  Set aside to cool slightly.

Make the topping:

Combine the sugar and cinnamon in a shallow bowl.

Brush the melted butter over the tops of each muffin. Dip each muffin, top-side down, into the cinnamon-sugar to coat.

Makes 10 muffins.

From Bake or Break blog, recipe slightly adapted from Taste magazine