Baked Jelly Donuts

For Thanksgivikah this year, I wanted to make some jelly donuts to share with my family, but the idea of yeast and frying still scared me. Then I found this baked donut recipe online and tried it out!I didn't get a full 12 out of my batter, I probably put too much in each muffin cup, but they were delicious fresh. Not as good the day after when I was serving them - the jelly gets soaked into the donut. 

Ingredients:
1 cup all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
pinch of salt
1 egg (lightly beaten)
1 6 oz container of non fat organic vanilla bean yogurt
1 tablespoon canola oil
2 teaspoons lemon juice
2 1/2 tablespoons granulated sugar
1 1/2 teaspoons cinnamon+ 1/2 cup sugar
2 tablespoons butter (melted)
1 jar of your favorite jelly

Directions:
Preheat the oven to 400 degrees. Toss the cinnamon and 1/2 cup sugar together and set aside. In a large bowl whisk together all the dry ingredients. In another bowl stir together oil, lemon juice, sugar, egg and yogurt. Make a hole in the center of the dry ingredients and pour the wet ingredients into the hole. Gently fold everything together until combined. Place batter in a plastic baggie, seal and cut off the corner then pipe dollops of batter into a greased muffin tin. Each muffin cup should only be 1/3 to 1/2 full. Bake for 8 to 10 minutes or until golden brown. Let cool for a few moments and then flip over onto a cooling rack while still warm. Dip the tops of the donuts into butter and then sprinkle the tops with cinnamon sugar. Let cool slightly. Fit a pastry bag with the 1/2 round tip and fill the bag with jelly. Insert the tip into the end of each donut and pipe a squirt into each donut. Makes 12.