- 12
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup Greek plain yogurt
- 1/4 cup agave nectar or honey
- 2 tablespoons butter, melted
- 1/2 teaspoon vanilla
- 2 eggs
- 1/4 cup raspberry preserves
- 1/4 cup raspberry preserves
- 1 cup powdered sugar
Preparation
Step 1
1 Heat oven to 425°F. Lightly spray 12 regular-size muffin cups with cooking spray.
2 In large bowl, stir together flour, granulated sugar, baking powder and salt with whisk. In medium bowl, beat yogurt, agave nectar, butter, vanilla and eggs with whisk. Add flour mixture to wet mixture; stir with whisk just until combined. Spoon batter evenly among muffin cups, filling each about two- thirds full. (Use a decorating bag if you want to be more exact).
3 Using butter knife, swirl 1/2 teaspoon raspberry preserves into each.
4 Bake on middle oven rack 9 to 10 minutes or until donuts spring back when touched and are golden on bottom. Cool in pan about 4 minutes; turn out onto cooling rack.
5 In 1-quart saucepan, heat 1/4 cup preserves over medium heat until bubbly. Add powdered sugar; stir with whisk until icing is smooth. If too runny, add more powdered sugar. Quickly spoon icing over donuts. If icing hardens, reheat over low heat.
Most baked doughnut recipes can be made in muffin pans. Doughnut batter is sticky and thick, producing a denser cake than regular muffins. To swirl the jam into the doughnuts, use a butter knife and only take a few strokes or it will completely mix into the donut batter.