Jam-Doughnut Muffins – that’s right…doughnut….
These were a bit risky with no picture to refer to, so I took a chance – and what a great outcome!
I did make a couple of mistakes though, which is good because now you won’t make the same!
My advice – coat with butter and sugar when warm, and eat warm, just like a fresh, jam-filled vanilla doughnut, only in a muffin form and SUPER easy!
These couldn’t really be simpler – and there is no fiddling around with a deep fryer like for regular doughnuts; nor is there a requirement for a special doughnut baking tray – simple pimple. Wait….
You can get the recipe from the same book as the Blueberry Muffins, I’m telling you, well worth the money! – https://www.google.com.au/search?q=nigella%27s+jam-doughnut+muffins&ie=utf-8&oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&channel=fflb&gfe_rd=ctrl&ei=oJOdUov5HOjC8gen-YDADw&gws_rd=cr#channel=fflb&q=how+to+be+a+domestic+goddess&rls=org.mozilla:en-US:official&tbm=shop
Ingredients (makes 12 muffins)
- 125ml milk (1/2 cup, FULL CREAM do not even bother anything else)
- 85ml vegetable oil
- 1 egg
- ½ tsp vanilla extract
- 200g self-raising flour
- 100g caster sugar
- 12 tsp strawberry jam
- 100g unsalted butter
- 150g caster sugar
- Preheat the oven to 190 degrees Celsius. Grease a 12-bun muffin tray (not the huge muffin size, the regular size), and grease incredibly well (with the oil) – I used muffin patties for mine and that was mistake one (incredibly hard to peel off!)
- With a fork, beat together the milk, oil, egg and vanilla extract.
- Stir this into the flour and caster sugar to combine (just, do not over mix and lumps do not matter!)
- Spoon the mixture into each muffin cup so that it’s just under a third full.
- Then, add a tsp of jam to the centre of each muffin mix, and finally top with the remaining muffin mix so that the cases are just about full.
- Put them into the preheated oven and cook for about 20 minutes or until the tops feel springy and resistant and the muffins have puffed up into little toadstools.
- Once you have taken the muffins out of the oven, melt the butter slowly in a thick-bottomed pan, and lay the sugar out in a wide and shallow bowl.
- As soon as the muffins are manageable to handle (but still warm), take them out of the moulds, dip them in the butter (the whole muffin) and roll them in the caster sugar.
- Eat warm – just like a fresh doughnut J