Cherry Filled Donut Muffins

From Kristi's Kitchen

Ingredients:

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)

Directions:

-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:

Ingredients:

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

Directions:

-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!