Cinnamon Doughnut Muffins

We have been making something from scratch for breakfast lately, (I am about out of cereal, and have not seen a good cereal sale recently), so we have been trying different kinds of muffins. I found this beauty in my Taste of Home Baking Book that Will got me several Christmas' ago. I read the word "doughnut" in the title and that was that. We made them today.

Cinnamon Doughnut Muffins

1 3\4 cups all-purpost flour (I used mostly whole wheat flour)
1 1\2 t baking powder
1\2 t salt
1\2 t ground nutmeg
1\4 t ground cinnamon
3\4 c sugar
1\3 c oil
1 egg, lightly beaten
3\4 c milk
Jam (I used raspberry, but any kind would do. But maybe not grape. Ewww.)

TOPPING:
1\4 c butter, melted
1\3 c sugar
1 t ground cinnamon.

1. In a large bowl, combine dry ingredients. Mix together. Set aside. In a small bowl, mix wet ingredients and stir into dry ingredients. Mix just until moistened.
2. Fill greased muffing tins half full; place 1 tsp of jam on top. Cover jam with enough batter to fill cups 3\4's full. Bake at 350 degrees for 20-25 minutes.
3. Place melted butter in a small bowl; combine the sugar and cinnamon in another bowl. Immediately after removing muffins from the oven, dip tops in butter, then in cinnamon-sugar. Serve warm.
**I actually did not dip them in butter at all. I just skipped that part and dipped them right into the cinnamon-sugar. It seemed to work just fine and saved us some fat grams!!