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Not even Donuts

Making:

Donut shaped Muffins with cream cheese Jam fillings 

9 servings prepared 

Here's what I have:



Not donuts:
7.7 oz King Arthur flour GF muffin mix 
1/4 tsp Baking powder 
1 pinch salt
3 tbsp sugar 
2 eggs 
4 oz heavy cream 
3 tablespoons butter 

Filling:
7.6 Oz cream cheese 
2 oz Cherry Jam
2 oz apricot jam 
2 oz mango peach jam

Preparation:

The oven was preheated to 425 degrees.

Two Donut pans one large and one mini were sprayed with nonstick cooking spray and set aside.

The wet ingredients for the muffin mix were Blended first until well-mixed then the dry ingredients were added. Once everything was well mixed the batter was piped into the doughnut forms and placed in the oven for 6 minutes.

Well they were cooking the jam was added to the cream cheese in section increments until three different fillings were created.

Once the batter was finished baking the pans were taken out of the oven and allowed to cool for 6 minutes before turning the donuts out of the pan. They were allowed to cool a little bit more before piping in the cream cheese fillings.


The platter!



Because I overfilled the pans these came out in a bell shape with a dip in the middle which was enough to hold the cream cheese filling.

- Kris 
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