These were very very nice, and I got the comment 'Oh what a healthy option for those who love jelly filled doughnuts', from more than one person.The only reason I've given this 4 stars instead of 5, is because: After spoon-ing 1 teaspoon of jelly/jam at the center of each muffin, and then simply 'spoon' the remaining batter over it to reach 2/3 cups, you'd get jelly seeping out of the 'seams' / edges. So I experimented with two other ideas of filling this. The first was to fill a resealable bag with the jelly/jam, snip of the end, insert the tip into the center of a muffin cup that's been filled with 2/3 of the batter, and squeeze to fill with 1-2 teaspoons of jam / jelly. The second idea was equally successful although a little more tedious. Here, I placed the jam/jelly in the nuffin cup as stated in the recipe, then took more batter to seal the edges and prevent jam from leaking out (sort of like creating a jelly island) and then put a dab of batter over the jelly, and sealing of the seams with a knife. (I don't know if that makes sense, but it is effective and the finished muffins look lovely!). I do believe these tips are especially useful if you are working with jam instead of jelly as jam tends to be a bit more runny. I made only 1 change, and that was to cut the sugar from 1/2 cup to 1/4 cup and this was a change I made purely out of choice. :) The topping is delicious and sets off the muffin brilliantly. I baked as given @ 200C for 17 minutes. Thanks Darlene! =D
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These were very very nice, and I got the comment 'Oh what a healthy option for those who love...