Ohhhh….the aroma of a jelly filled donut muffin! These
French Breakfast Puffs are dipped in butter and then dusted with a
fragrant cinnamon sugar mixture….you will jump out of bed in the
morning….rise & shine!
1/4 cup Melted Unsalted Butter – Plus an extra 3 Tbsp. set aside
1/4 cup oil
2 eggs
1 cup Milk
About 1/2 cup Jam (we used Raspberry) of your choice, for filling
Directions
Preheat Oven to 425 degrees.
Prepare mix as directed on box instructions…but fill muffin tins as directed below:
Fill each muffin tin well with about 2 Tablespoons of batter (just eyeball it!).
Spoon 1-1/2 teaspoons of jam on the very center of the batter - don’t
let it touch the sides of the muffin tin well. Then top with another 2
Tablespoons of batter. Repeat until all the wells have been filled.
I love a good fruit bar, and this Bourbon Vanilla Almond cookie bar mix makes a delightful, thin bar with a pretty dusting of powdered sugar. Much easier than scratch, and just as good!
