Jelly Filled Duffins
If I could, I would make sure I have these on hand all the time. These treats are always so delicious and the fact that they are healthy, makes me love them even more.
Most of all, my daughter thinks these are the best things she has ever eaten. I do love making them as well, especially because they are so easy to make.
My daughter has been reminding me everyday to make these jelly filled duffins- and finally I did. I made them while she was skiing with her Daddy and was gone all day. When she came back, she sniffed her way into the kitchen and discovered these on the counter. Although she was extremely tired, she still found the energy to eat her dinner and devour a duffin.
I used raspberry jam but of course any flavor will be fabulous as a filling. The key is to make sure the filling is added in the middle of the duffin mixture. I added about two tablespoons of the mixture and then added a teaspoon of filling before covering the filling with the rest of the mixture.
A duffin is perfect snack to give your kids, especially with a tall, cold glass of milk. My daughter has it as a snack after school with some fruit on the side. It is keeps her going until dinner and I feel good about giving her something homemade and not processed.
Make these treats for your kids..
- ¾ cup raw sugar
- 1 large egg
- 1½ cups white whole-wheat flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup extra light olive oil
- 1 cup 1% milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Filling
- ½ cup raspberry jam
Topping
- 1 tablespoon butter, melted
- ½ cup fine raw sugar
Preheat oven to 350 degree F. Lightly grease a 12 muffin tin with a bit of oil in each cup.
In a large bowl, beat together sugar and egg till light and fluffy. Pour in vegetable oil, milk, vanilla and almond extracts. Mix to combine.
In a small bowl, sift the flour, baking powder and salt. Pour into the egg mixture and stir well.
Pour about 2 tablespoons batter into the muffin cups. Add one teaspoon jam each on top of the batter, in the center. Cover the jam with the remaining batter, filling the cups about ½ full.
Bake for 15 minutes, until a tester inserted into the center comes out clean.
While muffins are baking, melt butter in a small bowl. Pour ½ cup sugar into another small bowl and mix well.
Once the muffins are done, lightly brush the top with melted butter, remove from the pan and roll in the sugar, coating all parts of the duffin.
Organic cane sugar will be great. Good luck making these- they will become part of your baking repertoire…
D Madam,
what to use in plane of egg in the above recipe, we r brahmins living in joint family cant use egg in our food.
plz help this muffins looks just gr8.
I just used 1 carton of berry applesauce instead of 1 egg and it came out GREAT! Thanks, Mona.
I tried these once and they came out gooey at the bottom. LIke they were undercooked and the jelly was kind of gone – mixed into the duffin. I measure the 1 tsp of jelly when I put it in. What could I have done wrong? Maybe I let the jelly ‘plop’ in so it sank and then dissolved in the batter as it baked? What’s your technique for adding it? Or maybe I am not getting the light and fluffy on the eggs? How long does that take? Sanj is still begging for them, so I have to try again.
Hmm- gooey at the bottom can mean a few things- not enough batter at the bottom and the jam leaked through??? Maybe you should bake them longer. Also cream the oil, sugar and eggs till the batter is off-white- I guess at least 5 minutes of beating.
Make sure you have enough batter at the bottom, then lightly add the jam- do not push it down. Pour the remaining batter on top, gently covering it. Let me know what happens or call me.
I’m just wondering what you mean by raw sugar? Sucanat or organic cane sugar?
I have both, just not sure which to use.
These look yummy, and I am going to make them for my kids for after school.
Thanks,