Ingredients

Donut Holes

• 1 cup all purpose flour
• 2 tablespoons sugar
• 1¼ teaspoon salt
• 1½ teaspoon baking powder
• 2 tablespoons canola or melted coconut oil
• 1 large egg
• 2 teaspoons pure vanilla extract
• ½ cup whole milk
• ½ cup sugar for coating

Filling

• ⅓ cup cream cheese
• 2 tablespoons powdered sugar
• 2 tablespoons strawberry or raspberry jelly

Directions

1. Preheat oven 350°F.
2. Spray a 24-count mini muffin pan with a non-stick spray then set aside.
3. In a large bowl, mix all of the dry ingredients together. Add the oil, egg, vanilla and milk. Whisk the batter until smooth and lump free but do not overmix.
4. Spoon about 2 teaspoons of batter into each muffin compartment, filling to ¾ full. Bake for 10-15 minutes or until golden and an inserted toothpick comes out clean.
5. In the meantime, make the cheesecake filling. Combine the cream cheese together in a small bowl with the sugar. Beat until smooth. Add the jelly slowly until creating a swirl effect
6. When done, remove donut holes from the oven and allow them to cool for 5 minutes. Place sugar for coating is a bowl and then while they’re still warm, gently roll each donut hole into the sugar until evenly coated.
7. Fill a piping bag with the cheesecake filling, and using a narrow nozzle, fill each donut hole with the strawberry cheesecake until they puff up and expand, careful not to pipe too much that they overflow.