Baked PB & J Donut Holes

1 1/2 cups (375 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) baking soda
1/2 tsp (2 mL) salt
1/2 cup (125 mL) granulated sugar
1/3 cup (75 mL) smooth peanut butter
1/3 cup (75 mL) milk
2 tbsp (30 mL) melted butter
1 egg
1 1/2 cups (375 mL) icing sugar
1/4 cup (60 mL) E.D.SMITH TRIPLE FRUITS® NO SUGAR ADDED STRAWBERRY RASPBERRY PLUM SPREAD
1 tbsp (15 mL) milk

Preheat the oven to 350°F (180°C). Grease a donut hole pan; set aside. Whisk the flour with the baking powder, baking soda and salt. In a separate bowl whisk the sugar, peanut butter, milk, butter and egg until smooth. Stir into the dry mixture until combined.
Scoop 1 tbsp (15 mL) dough and roll into a ball; place into the pan. Repeat with remaining dough. Bake for 8 to 10 minutes or until golden. Cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.
Whisk the icing sugar with the melted jam and milk until smooth. Add additional milk, 1 tsp (5 mL) at a time until pourable. Roll the donuts in the glaze until completely coated. Use a fork to remove from the donut from the glaze; shake off excess. Place on a wire rack set over a baking sheet. Let stand for 1 hour or until the glaze is set.