Jam Doughnut Muffins


Another Friday, another baking opportunity 🙂 This week, some sugary ‘doughnut’ muffins. This is a Nigella recipe!

Jam Doughnut Muffins (makes 12) Original recipe here

  • 125ml milk
  • 85ml corn or other vegetable oil, plus more for greasing
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 200g self raising flour
  • 100g caster sugar
  • 12 tsps seedless raspberry jam
  • 100g unsalted butter
  • 150g granulated sugar

Preheat the oven to 190C/Gas mark 5.

  1. Grease a 6-bun muffin tin or put cases in a 12 mini muffin tin
  2. With a fork, beat together the milk, oil, egg and vanilla extract. Stir this into the flour and caster sugar to just combine: the lumps don’t matter and overbeating leads to tough muffins.
  3. Spoon the mixture into each muffin cup so that it’s just under a third full.
  4. Then with a teaspoon add a dollop of raspberry jam and top wth more muffin mix so that the cases are just about full.
  5. Put them in the preheated oven and cook for about 20 minutes or until the tops feel springy and resistant and the muffins have puffed up.
  6. Meanwhile, melt the butter slowly in a thick-bottomed pan, and pour the sugar into a wide, shallow bowl. As soon as the muffins are ready, remove them from their moulds, dip them in the butter and roll in the granulated sugar.
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4 Responses to Jam Doughnut Muffins

  1. Pingback: Chocolate Chip Muffins | Procrastination Recipes

  2. Wow these look delicious.

  3. Pingback: Cinnamon and apricot jam doughnut muffins | Procrastination Recipes

  4. Pingback: Cherry Coke Cakes | Procrastination Recipes

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