Jelly Doughnut Muffins
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- 1 cup all purpose flour
- 1/2 cup whole wheat flour
- 1 U egg
- 2 tsp baking powder
- 6 tbsp. Splenda sugar blend
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
- 3/4 cup low fat buttermilk
- 9 tsp reduced sugar jelly
Preheat your oven to 350 degrees.
In a large mixing bowl, combine all of the both flours, salt, nutmeg, and baking powder. Mix together removing any clumps. In another bowl, whisk together the egg, Splenda sugar belnd, buttermilk, vanilla, and applesauce. Slowly stir the wet and dry ingredients together until mixed. Try not to overmix or the cake will become tough.
Scoop one spoonful of the muffin mix into a muffin tin that has been sprayed with cooking spray. Then place 1 tsp of the jelly in the center of the batter. Cover another spoonful of additional batter.
Make for 15-18 minutes. Let cool.
Once the muffins have cooled remove them from the muffin tin. Melt 1 tbsp of butter in a small dish. Mix the brown sugar and cinnamon together on a small plate.
Dip each muffin top into the butter and then roll into the brown sugar and cinnamon. Enjoy!
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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