These jelly donut mini muffins are a healthier version of a jelly donut and make a festive treat for Hanukkah or any time of year!
Preheat oven to 350°F (175°C). Grease mini muffin tray with margarine, butter, or coconut oil. Set aside.
In a large bowl, whisk together the egg, oil, brown sugar, yogurt, milk, and vanilla.
Add the flour, baking powder, salt, cinnamon and nutmeg and mix just until combined.
Add 2 teaspoons of batter to each muffin hole or until they are just under half full. Add ½ to 3/4 teaspoon of jelly to the centre, and top with another 2 teaspoons of batter on top or until they are filled.
Bake for 10 to 12 minutes or until the tops bounce back when lightly touched. Let the muffins cool slightly before removing from the pan and cooling completely on a wire rack.
Prepare the cinnamon sugar topping by combining the sugar and cinnamon together in a small bowl. Once the muffins are completely cooled, roll them in the cinnamon sugar to evenly coat. If the cinnamon sugar does not stick, you can brush lightly with 1 small amount of melted butter or coconut oil.
These are best served immediately after the cinnamon sugar is applied. If you want to make them ahead of time, wait to roll in the cinnamon sugar. After they are baked, store in an airtight container. Once ready to serve, roll in the cinnamon sugar.
If the cinnamon sugar does not stick, you can brush with a small amount of melted butter or coconut oil before rolling in the sugar.
