Looking for a Hanukkah recipe for a school party or perhaps for a breakfast treat? Try these baked-not-fried Jelly Donut Miracle Muffincakes from Rachel Harkham and Doni Zasloff Thomas’ Get Cooking! A Jewish American Family Cookbook and Rockin’ Mama Doni Celebration.
Jelly Donut Miracle Muffincakes
Makes 12 muffincakes
Ingredients
- 1 2/3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/3 cup sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg (optional)
- 2 eggs
- 1/4 cup canola oil (nut oil works well, too)
- 1 cup light buttermilk or almond milk
- 1 teaspoon vanilla extract
- 1/2 cup strawberry or raspberry jelly
- 1/4 cup powdered sugar
Cooking Tip: If you don’t have buttermilk, regular milk will work fine, too (but not skim). To make this recipe pareve, feel free to use dairy-free milk (such as almond, soy or coconut).
- Preheat the oven to 400º F. Place 12 cupcake liners in a muffin tray.
- In a medium-sized bowl, whisk together the flour, baking powder, sugar, salt, cinnamon, and nutmeg.
- In a separate bowl, mix the eggs, oil, buttermilk, and vanilla together.
- Make a well in the center of the flour mixture and then add the egg mixture. Stir together until just combined. Do not overmix, or your muffins will be tough.
- Fill each muffin cup approximately 1/2 full with batter, reserving 1 cup of the batter. Drop a heaping teaspoon of jelly on top of each batter-filled cup. Smooth the remaining batter over the jelly, to seal it in.
- Bake the muffins for 18 – 20 minutes, or until the muffin tops are a light golden brown. Remove the tray from the oven, inhale the fresh-baked aroma, and let cool.
- Sprinkle tops of muffins with powdered sugar.
Recipe from Get Cooking! A Jewish American Family Cookbook and Rockin’ Mama Doni Celebration, by Rachel Harkham and Doni Zasloff Thomas, published by Behrman House.