JAM-FILLED DOUGHNUT MUFFINS
INGREDIENTS
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Muffins:
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1 ½ cups (375 mL) 2% milk
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1 ½ cups (375 mL) sugar
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2/3 cup (160 mL) vegetable oil
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2 large eggs
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2 teaspoons (10 mL) vanilla extract
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3 ½ cups (875 mL) all-purpose flour
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1 tablespoon (15 mL) baking powder
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½ teaspoon (2 mL) salt
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¼ teaspoon (1 mL) ground cinnamon
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¼ teaspoon (1 mL) ground nutmeg
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½ cup (125 mL) raspberry or strawberry jam
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Topping:
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½ cup (125 mL) sugar
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½ teaspoon (2 mL) ground cinnamon
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¼ cup (60 mL) unsalted butter, melted
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