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Jam-Filled Doughnut Holes

Jam-Filled Doughnut Holes
  • Prep 40 min
  • Total 1 hr 10 min
  • Servings 36

Tiny cinnamon-sugar doughnuts served with a warm glaze dipping sauce—perfect for brunch or with your afternoon coffee! ...MORE+ LESS-

Ingredients

Muffins

1
box (16.3 oz) Betty Crocker™ Krispy Kreme Doughnuts™ cake mix
Water, vegetable oil and eggs called for on cake mix box
1/4
cup butter, melted
1/2
cup seedless red raspberry preserves or jam
1/2
cup sugar
1
teaspoon ground cinnamon

Glaze

Glaze pouch from cake mix box
2
tablespoons milk

Steps

Hide Images
  • 1
    Heat oven to 350°F. Spray 36 mini muffin cups with cooking spray.
  • 2
    In large bowl, make cake batter as directed on box. Spoon 1 tablespoon batter into each muffin cup. Bake 18 to 22 minutes or until toothpick inserted in center comes out clean.
  • 3
    Cool in pan 5 minutes. Carefully run small knife around outside edges of muffins to loosen. Brush tops of muffins with melted butter; remove from pan to cooling rack.
  • 4
    In small resealable food-storage bag, place raspberry preserves; seal top, and cut 1/8-inch tip from corner. Using small knife, insert and twist in side of muffin to make small hole. Insert tip of bag into hole; gently squeeze bag until muffin expands slightly, but does not burst. Fill muffin with heaping 1/2 teaspoon preserves with a little coming out on side. Repeat steps to make a hole and fill remaining muffins, working one at a time.
  • 5
    In large resealable food-storage plastic bag, mix sugar and cinnamon. Place 3 muffins in bag; gently toss to coat. Remove muffins from bag to cooling rack; repeat with remaining muffins.
  • 6
    When ready to serve, squeeze and cut Glaze pouch as directed on box. In small microwavable bowl, mix contents of Glaze pouch with milk until well blended. Microwave uncovered on High 20 to 30 seconds or until warm and pourable. Serve muffins with warm glaze for dipping. Store loosely covered at room temperature.

Expert Tips

  • Preserves differ from jam in that the chunks of fruit are medium to large rather than the texture of thick puree.
  • Have only one mini muffin pan? Refrigerate the rest of the batter while baking the first batch. Cool pan about 10 minutes, then bake rest of batter, adding 1 to 2 minutes to bake time.

Nutrition Information

Nutrition Facts

Serving Size: 1 Mini Muffin
Calories
110
Calories from Fat
40
% Daily Value
Total Fat
4g
7%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
70mg
3%
Potassium
15mg
0%
Total Carbohydrate
16g
5%
Dietary Fiber
0g
0%
Sugars
12g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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