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!
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
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
1/4 cup and 2 tablespoons butter or margarine, melted
2/3 cup sugar
1 teaspoon ground cinnamon
- 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.
- Spoon half of the batter into greased or paper-lined muffin cups.
- Spoon 1 teaspoon jelly in center of each. Fill muffin cups two-thirds full with remaining batter.
- 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.