This recipe is taken from the 2016 Milk Calendar. Inspired by jelly doughnuts, there’s a whole lot to love in these cute little loaves.
- Prep: 15 min
- Cooking: 20 min - 40 min
- 1 cup (250 mL) Milk
- 2 tbsp (30 mL) Sour Cream
- 2 cups (500 mL) all-purpose flour
- 2 1/2 tsp (12 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) nutmeg
- 2/3 cup (150 mL) Butter softened
- 3/4 cup (175 mL) granulated sugar
- 2 eggs
- 1 tsp (5 mL) vanilla
- 1/2 cup (125 mL) strawberry or your favourite jam or chocolate hazelnut spread
- 2 tbsp (30 mL) icing sugar
Preheat oven to 350°F (180°C). Butter 3 (5 x 3-inch/500 mL) mini loaf pans or 10 ( 4 x 2.25-inch/180 mL) super mini loaf pans. In a small bowl, whisk milk with sour cream. In a medium bowl, whisk together flour, baking powder, baking soda, salt and nutmeg. In a large bowl, using an electric mixer, beat butter with sugar, scraping down sides, until well blended and creamy, about 2 min. Beat in eggs, one at a time, then vanilla until blended. Beat dry ingredients into egg mixture, alternating with milk mixture, making 3 additions of dry and 2 of milk, just until combined. Spoon into prepared pans. Bake for about 40 min until golden or until a tester inserted in centre comes out clean. Cool loaves in pan for 10 min. Turn out and transfer to a rack. Using the handle of a wooden spoon, poke 3 to 5 holes down centre of the top of each loaf, about 1-inch (2.5cm) deep. Cool for about 20 min. Place jam in a small resealable bag. Squeeze jam into one corner of bag. Snip off corner to make a small opening; press tip of bag into opening of each hole and squeeze until jam comes out top. Cool loaves completely. Dust with icing sugar.
No sour cream? Try plain yogurt instead.
Bake 12 muffins instead, poking 1 hole in centre of muffin top. Bake at 350°F (180°C) for about 20 min. Substitute cinnamon for nutmeg and apricot or blueberry jam or for strawberry jam.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||5 % / 57 mg|