Thursday, April 12, 2012

Cherry Filled Donut Muffins

From Kristi's Kitchen


3/4 c. date sugar, plus a bit more for dusting
2 1/4 c. fresh milled whole wheat pastry flour
1 tsp. aluminum-free baking powder
1 tsp. sea salt
6 tbsp. organic greek yogurt
2 organic eggs
1 tsp. pure vanilla extract
1 stick organic unsalted butter, melted and a bit more for greasing the 12 muffin tins
1 c. organic half-n-half or plain flavored Beyond Organic Amasai

12 tsp. cherry filling (see recipe below)


-Preheat oven to 350 degrees
-Combine wet and dry ingredients separately
-Mix wet into dry
-Place 2 tbsp. of batter into greased muffin tins
-Top with 1 tsp. of cherry filling
-Add another tablespoon of batter to each tin -spreading it to cover jelly filling
-Bake in preheated oven for 15-20 minutes; until golden
-Cool in muffin tin for 5 minutes
-Loosen sides with a knife
-Remove and coat each donut muffin in extra date sugar
-Serve warm

Makes 6 servings

Cherry Filling:

1 c. frozen dark cherries
2 1/2 tbsp. coconut nectar
1/4 c. filtered water
1 tsp. pure almond extract
1/8 tsp. sea salt
1/4 tsp. xanthan gum

-Combine all ingredients in a sauce pot
-Over MED heat bring mixture to a boil
-Simmer until fruit breaks down and mixture thickens slightly- about 10 minutes ( I used a potato masher it give it a head start)
-Whisk in xanthan gum and continue simmering for 2-3 more minutes

* This filling doubles as an amazing jelly!

These turned out so moist and delicious -they are a bit denser than typical doughnuts but, oh so tasty...I used a square mini cake pan but, any regular size muffin tin will work.

Happy Eating!

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