Thursday, 1 August 2013
Jam Doughnut Muffins
As soon as I spotted this recipe on Home To Roost I put it straight onto the top of my 'to bake' list. I made these this morning, and they're gone already! Although I did half the recipe, as I really shouldn't be eating cake (one won't hurt, right?), so I made just enough for my family, as well as some for my boyfriend's family.
280 g plain white flour
1 tbsp baking powder
1/8 tsp salt
115 g caster sugar
2 medium eggs
200 ml milk
6 tbsp sunflower oil
1 tbsp vanilla extract
Strawberry or raspberry jam (I went for raspberry)
Preheat the oven to 200 degrees C/400 degrees F.
Line a 12 cup muffin tin with cases.
Sift the flour, baking powder and salt into a large bowl. Stir in the caster sugar.
Lightly beat the eggs in a jug, then beat in the milk, oil and vanilla extract
Make a 'well' in the centre of the dry ingredients and pour the liquid in. Fold everything together until just combined - make sure not to beat or over-mix.
Spoon half the mixture into the muffin cases then spoon a heaped teaspoon of jam into each case and spoon the rest of the mixture on top.
Bake for approx. 20 minutes until golden brown. Test the muffins are ready by pushing a skewer into the centre. If the skewer comes out clean, they are done!
Leave the muffins to stand in the tray for a few minutes.
Fresh out of the oven...
Melt a knob of butter, just enough to cover the muffins. Hold a muffin upside down and dip into the butter before rolling into the granulated sugar. Repeat with the rest of the muffins and transfer to a wire rack to cool.