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 breakfast-y dessert? You decide!

Directions

1. Preheat the oven to 350°F. 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 all of the muffin cups are greased.

2. Measure the flour, baking powder, and salt, and combine in a small bowl. set aside.

3. 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.

4. Measure 1/4 cup olive oil, then the milk and vanilla and almond extracts. Add them to the large bowl, and stir to combine. Pour the flour mixture into the egg mixture and stir until combined.

5. 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.

6. Soften the jam in the microwave for 30 seconds and add 1 teaspoon of jam on top of each mound of batter. Try to center the jam as much as possible. Top each of the duffins with another 2 tablespoons of batter.

7. Bake for 15 minutes, or until a toothpick comes out clean (insert the toothpick into the side of the duffin so it doesn’t hit the jam center). While the duffins are baking, melt the butter in a small bowl in the microwave. Measure 1/2 cup evaporated cane juice, and pour it into a small bowl.

8. Remove the duffins from the muffin tin. While the duffins are still hot, lightly brush the tops with melted butter. Roll each duffin in the sugar. Serve warm or cool.