I came across a couple of recipes for exactly that recently: jam doughnut muffins! And they are just the perfect treat on a Sunday afternoon or on a Monday in your lunchbox if you need to cheer yourself up at the beginning of the new working week.
We love these, especially since they are a lot lighter than your average greasy doughnut. You can vary the jam filling according to what you have in the larder...ideal for scraping the last bits out of jam jars. I used raspberry and strawberry jam for these.
I hope you'll have 5 minutes to yourself today and time for a little treat!
Jam Doughnut/Donut Muffins (makes 12)
170ml vegetable oil
2 eggs, large
1 tsp vanilla extract
400g plain flour
2 tsp baking powder
200g caster sugar
12 tsp jam (any flavour)
For the topping:
25 - 40g melted butter*
a couple of tbsp of granulated sugar on a plate
- Preheat the oven to 190C (conventional oven) / 170C (fan oven) and line a muffin tin with paper muffin cups.
- In a bowl, combine the flour and caster sugar.
- In a separate bowl, whisk together the milk, oil, eggs and vanilla extract.
- Stir the liquid ingredients into the flour/sugar mix, taking care not to over-mix it. Don't worry about any lumps - they will disappear when baking.
- Fill each muffin cup to about a third full and then add a tsp of jam in the middle and top with another layer of muffin mix, so that the cases are almost full.
- Place in the oven and bake for approx. 20 minutes.
- Whilst baking, melt some butter (25-40g should be enough) and have some granulated sugar ready on a plate..
- When the muffins are ready, brush each with some melted butter on top and dip upside-down onto a plate with granulated sugar. Leave to cool slightly.
(as adapted from Nigella Lawson & BBC Good Food)