Jelly Fauxnuts

Muffin:
2 cups (500 mL) all-purpose flour
1/2 cup (125 mL) granulated sugar
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1-1/4 cups(300 mL) buttermilk
1 egg
1/4 cup (50 mL) canola oil
2 tsp (10 mL) vanilla
1/2 cup (125 mL) raspberry jam

Topping:
4 tsp (18 mL) granulated sugar

Muffin:
Line muffin cups with paper liners or grease; set aside.

In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together buttermilk, egg, oil and vanilla; pour over dry ingredients and mix just until moistened.

Spoon about three-quarters of the batter into prepared muffin cups. With teaspoon, make dent in centre of each; add spoonful of jam. Spoon remaining batter over top.

Topping:
Sprinkle sugar over batter. Bake in centre of 375°F (190°C) oven until golden, about 20 minutes. Remove from pan and let cool on rack..