Dairy-free Jelly Doughnut Muffins

ingredients

5 tablespoons dairy-free margarine
½ cup sugar
1 egg
½ rice milk
1 ½ cups flour
1 ½ teaspoons baking powder
¼ teaspoon salt
¼ teaspoon nutmeg (can be omitted)
raspberry jam

toppings

½ melted dairy-free margarine
½ sugar + 1 teaspoon cinnamon (mix together in a small bowl)

bake it!

Preheat the oven to 350° F.
Grease 6 muffin cups or use muffin liners
With a mixer, cream together the margarine and sugar. Add the egg and rice milk; mix well.
Slowly stir in the flour, baking powder, salt, and nutmeg.
Fill each muffin cup half full. Using a floured finger, make a hole in the center of each muffin. Drop 1 teaspoon of jam in the center of each muffin. Evenly fill each muffin with remaining batter.
Bake for 22–26 minutes until golden brown.
Let muffins cool in the pan until easy to handle and can be removed to finish cooling on a wire rack.
Roll tops of each muffin in melted margarine and then in the cinnamon sugar mixture.