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.

Ingredients
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)
Butter
Granulated sugar

Method
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.



Dig in!

Banana & blueberry yogurt muffins.

I altered the recipe for these muffins from a book given to me by a friend for Christmas. The recipe called for blueberries, which I didn't have to hand, so instead I just used a couple of pots of alpro soya blueberry yogurts. I also added in some banana.



The muffins came out a little browner than I would have liked - although that was my fault for getting a little too engrossed in a game of words with friends! - but the smell wafting through the house was SO good, and they taste really good too! I'm always a little aprehensive when changing recipes, but they turned out well. Great as a healthy breakfast!

Ingredients [makes 12 muffins]
225g plain flour
1tsp bicarbonate of soda
1/4 tsp salt
110g caster sugar
3 egg whites
3 tbsp low-fat margarine
150ml blueberry yogurt
2 small bananas, mashed
1tsp vanilla essence

Method
Line a muffin tin with 12 muffin cases.

Sift the flour, bicarbonate of soda and salt into a large mixing bowl. Add the caster sugar and mix together.

In a seperate bowl, whisk the egg whites together. Add the margarine, yogurt and vanilla essence and mix well. Add this mixture to the flour mixture and gently stir until just combined, then fold in the mashed banana.

Divide the mixture evenly between the 12 cases, they should be about two-thirds full. Place into a preheated oven [190 degrees celcius/gas mark 5] and bake for 25 minutes or until risen and golden. Remove from the oven and place on a wire rack to cool.

Oat & honey muffins.

I made these on my afternoon off on Monday. I'd met my friend for a starbucks date [the best kind of date] and had a bit of spare time when I got back so decided to bake. I hadn't made muffins in ages [probably years], so went for these!


They didn't rise as much as I'd hoped, but they're really yummy - not too sweet either, which makes them perfect for breakfast!

Ingredients
250g plain flour
1tbsp baking powder
100g porridge oats
50g soft light brown sugar
1/2 tsp salt
2 medium eggs
175ml milk
75ml sunflower oil
5 tbsp clear honey

MethodPreheat the oven to 190 degrees celcius/gas mark 5. Line a muffin tin with paper cases - this recipe is meant to make 10, but I ended up with 18! I guess it depends how big you want your muffins.

Sift the flour and baking powder into a bowl, then stir in the oats, sugar and salt.

Put the flour mixture aside and in a large jug, beat together the eggs, milk, oil and honey until thoroughly mixed and frothy.

Pour the wet mixture into the dry mixture and stir until all the ingredients are just combined. You should have a lumpy batter which is quite runny!

Divide the mixture between the muffin cases, they need to be about two thirds full. Cook on the top shelf of the oven for 20-25 minutes. Leave in the tin for a few minutes before transferring to a rack to cool.

I've been enjoying them with yoghurt for my breakfast, mm-mmm :)