Hanukkah’s coming…anyone for quick doughnut muffins?

It’s amazing how quickly the year goes by. It didn’t feel like that long ago that I was experimenting with oven-baked latkes for Hanukkah 2011, and here it is again.

Last year’s oven-baked recipes went down like, well, hot cakes! So if you’re looking for them, click here for the Oven Baked Potato Latkes and the Oven Baked Cauliflower, Zucchini and Leek Latkes. I’ve also been glad to see that you’re all looking for great ideas for your Hanukkah tables and have been checking out The Jewish Hostess’ wonderful ideas for beautiful Hanukkah tables.

Last year’s successful recipes clearly showed me that not everyone wants to eat traditional Hanukkah food dripping with oil. Personally, I’m not a fan, and my family and I loved the shift to oven-baked goodies. So this year, I decided it was time to take on the doughnut. While this recipe for doughnut muffins doesn’t create a muffin that tastes exactly like a doughnut (or so my husband says), it’s really quick to prepare and the result is delicious and a clear nod to the Hanukkah favorite. My kids were very happy to eat these and voted in favor.

Happy Hanukkah!

Hanukkah doughnut muffins

Hanukkah doughnut muffins

HANUKKAH DOUGHNUT MUFFINS

Ingredients

1 1/3 cup flour

¾ cup sugar

1 teaspoon baking soda

100 ml (3.3 fl oz)  buttermilk

2 beaten eggs

1 teaspoon vanilla

¾ cup butter melted

12 teaspoons seedless jam (preferably raspberry or cherry, but apricot is also good)

2 tablespoon powdered sugar

How to do it

1. Pre-heat the oven to 170°C (325°F). Line a 12 hole muffin tin with paper muffin cups.

2. In a mixing bowl, combine the flour, sugar and baking soda.

3. Mix the eggs, buttermilk and vanilla and add to the flour mix. Add the melted butter and mix until just combined.

4. Fill the muffin cups to just halfway up (about one heaped tablespoon). This should leave you with about one third of the mixture to use for the top.

5. Make a little well in the center of each muffin using a teaspoon, and fill each well with a teaspoon of jam. Cover each muffin with batter (about a half a tablespoon each).

6. Bake for about 18 minutes or until the muffins are springy when touched.

7. Remove from the oven and allow to cool for about 5 minutes. Using a small hand sifter, dust each muffin generously with powdered sugar.

These are delicious when served warm, but are yummy cold as well.

Makes 12.

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4 thoughts on “Hanukkah’s coming…anyone for quick doughnut muffins?

  1. 3/4 butter …. Please clarify …. Tsp … Tbsp …. Cup ????? also, are margarine & coconut milk suitable substitutes?
    Thank You

    • My apologies – it’s 3/4 cup. I have corrected the text now thanks to your comment. I am sure you can use margarine. I find that in cakes, margarine works fine and doesn’t taste too different. Not sure how coconut milk will work here though, if you are talking about using it as a buttermilk substitute. If there’s one thing I find cannot be substituted in baking, it’s buttermilk.

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