If you have a kid who loves breakfast and dessert, good news: Duffins are here! They're kid-friendly concoctions that look like muffins, taste like doughnuts, and sit a little more lightly in tummies than either. Kids will get a kick our of putting the sweet jam filling inside--and then biting into it later. So, is a duffin a dessert-y breakfast or a breafast-y dessert? You decide!
Active time: 20 minutes
Total time: 40 minutes
Ingredients
- 1/4 cup extra light olive oil, plus 2 tablespoons for greasing the muffin tin
- 1 1/2 cups white whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup raw sugar
- 1 large egg
- 1 cup 1% milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Filling
- 1/2 cup seedless, fruit-sweetened raspberry jam
Topping
- 1 tablespoon butter
- 1/2 cup evaporated cane june (fine sugar)
Directions
Parent: Preheat the oven to 350 degrees.
Child: Measure 2 tablespoons of olive oil into a small bowl, then dip a pastry brush or a clean dishtowel into the bowl. Swirl the brush or towel around one muffin cup in a standard 12-muffin tin. Repeat until you've greased all of the muffin cups.
Parent & child: Measure the flour, baking powder, and salt, and put them all in a small bowl.
Child: Use a fork--not a spoon!--to stir the ingredients together. The fork will keep the flour aerated, which means the flour will be light and fluffy.
Parent & child: Measure the sugar and add it to a large bowl or the bowl of a standing mixer. Crack the egg into the bowl, then beat about 3 to 4 minutes.
Parent & child: Measure 1/4 cup olive oil, then the milk and vanilla and almond extracts. Add them to the large bowl, and stir to combine.
Child: Pour the flour mixture into the egg mixture and stir until combined.
Child: Dip a tablespoon in water, then scoop a tablespoon of batter into one of the prepared muffin cups. Do this again so you have 2 tablespoons of batter in the cup. Repeat until all the cups have 2 tablespoons of batter.
Parent: While your child is filling the bottom of each muffin cup, soften the jam in the microwave for 30 seconds.
Parent & child: Add 1 teaspoon of jam on top of each mound of batter. Try to center the jam as much as possible.
Child: Top each of the duffins with another 2 tablespoons of batter.
Parent: Bake for 15 minutes, until a toothpick comes out clean (insert the toothpick into the side of the duffin so it doesn't hit the jam center).
Parent: While the duffins are baking, melt the butter in a small bowl in the microwave.
Parent & child: Measure 1/2 cup evaporated cane juice, and pour it into a small bowl.
Parent & child: Remove the duffins from the muffin tin. While the duffins are still hot, lightly brush the tops with melted butter.
Child: Roll each duffin in the sugar. Serve warm or cool.
Per duffin: calories 253, fat 9 g, protein 3 g, carbohydrates 43 g, dietary fiber 1 g
