Baked Sugar Doughnuts with Blackberry Jam

Warm, sweet, jam-filled doughnuts from the oven, not the deep fryer! These make a great addition to any breakfast or brunch menu, but they also make a fantastic dessert! Yes, I realize they look like muffins, but one bite, and it's clear, these are heavenly doughnuts.

I used blackberry jam for the filling, but you can use any jam or preserve you want. Strawberry, raspberry and blueberry work well, as do orange marmalade and apricot preserves.

Baked Sugar Doughnuts with Blackberry Jam

Cooking spray
1 cup all-purpose flour
2/3 cup granulated sugar
1 teaspoon baking powder
1/3 cup plain Greek yogurt
2 large eggs
1 teaspoon vanilla extract
2/3 cup unsalted butter, melted
12 teaspoons seedless blackberry jam or preserves
For the coating:
1/3 cup granulated sugar

Preheat the oven to 350 degrees. Coat a 12-cup muffin pan with cooking spray.
In a large bowl, combine the flour, sugar and baking powder. Mix well.
In a separate bowl, whisk together the eggs, yogurt and vanilla. Add the yogurt mixture to the flour mixture with the melted butter and mix until blended and almost smooth.
Spoon 1 1/2 tablespoons of the batter into each cup of the prepared pan. Top each doughnut with 1 teaspoon of the jam. Top with remaining batter (about 2 teaspoons per doughnut).
Bake for 14 to 15 minutes, until the edges are golden brown and a wooden pick comes out clean.
Cool for 5 minutes before rolling in the sugar to coat.

Makes 12 doughnuts