Bismark Doughnut Muffins

To me, you can’t get better than a warm, jelly filled Bismark doughnut. I love them. It’s a really good thing there is not a doughnut shop on my normal driving route because raspberry Bismarks are one of the foods I cannot resist. Really. Anybody wants to capture me and torture me for information – use a fresh Top Pot Raspberry Bismark as a reward for talking. I found a recipe today that I couldn’t wait to make – my favorite doughnut, turned into a muffin. How dee-lightful! I doubled the basic recipe because it said it only made 10, which is way not enough for my small group. Messed with the spices a little and made half with raspberry jam (topped with the cinnamon/sugar) and half with lemon curd (topped with powdered sugar…still brushed with butter first). These are a perfect alternative to my favorite doughnut. Fantastic!

Bismark Doughnut Muffins

3 cups all-purpose flour
1 cup sugar
1 tablespoon and 1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2 egg
1 cup milk
2/3 cup butter or margarine, melted and cooled slightly
1 teaspoon vanilla extract
1/2 cup of your favorite jam/jelly
TOPPING:
1/4 cup and 2 tablespoons butter or margarine, melted
2/3 cup sugar
1 teaspoon ground cinnamon

 

Directions

  1. In a bowl, combine the first six ingredients. In another bowl, whisk the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened.
  2. Spoon half of the batter into greased or paper-lined muffin cups.
  3. Spoon 1 teaspoon jelly in center of each. Fill muffin cups two-thirds full with remaining batter.
  4. Bake at 400 degrees F for 15-17 minutes or until a toothpick inserted 1 in. from the edge comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Brush tops with butter. Combine sugar and cinnamon; dip tops of muffins in mixture. Serve warm.
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4 thoughts on “Bismark Doughnut Muffins

  1. Pingback: Donuts + Muffins = Love: Jelly Donut Muffins « Yum! Therapy

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