I could fib and say this was all a deliberate and brilliantly themed exercise: tell you that I was making these faux-churros because I had chosen Spain as my vote to win the Eurovision Song Contest and I was being terribly clever to rustle up these country-appropriate confections for us to munch while we watched – but it would be a lie. Spain was ‘my’ country for tonight, but I actually meant to pick Greece with their catchy and delightfully bonkers ‘alcohol is free!!!’ song but got muddled and ended up with the lady in the yellow frock. Who sang nicely – but didn’t win.
No, these weren’t really a themed effort, more a variation on a theme. I have a soft spot for these jam doughnut attempts: baking, photographing and wanting to talk about those was what got me started on the blog again after quite a long break. They were also highly praised and I thought I’d have a go at recapturing my former glory. Add some cinnamon and you’ve got churros – or so my recipe books tell me, I’ve never been to Spain and never tried these lovely-sounding sweet fried treats, nor the heart-stopping chocolate you’re supposed to dip them in. But of course, they need a filling and the old raspberry jam from before wouldn’t really work with cinnamon… however, apricot might! A bake was (re)born. (Thanks as before to Blottedcopybook for the recipe!)
Cinnamon and apricot jam doughnut muffins
- 125ml milk
- 85ml vegetable oil, plus more for greasing
- 1 large egg
- 1/2 tsp vanilla extract
- 2 tsp cinnamon
- 200g self raising flour
- 100g caster sugar
- 12 tsps apricot jam
- 100g unsalted butter
- 150g granulated sugar
- 1 tbsp cinnamon
- Preheat the oven to 190C/Gas mark 5.
- Grease a 12-bun cake tin.
- With a fork, beat together the milk, oil, egg and vanilla extract. Stir this into the flour, cinnamon and caster sugar to just combine: the lumps don’t matter and overbeating leads to tough muffins. Spoon the mixture into each muffin cup so that it’s just under a third full. Then with a teaspoon add a dollop of apricot jam and top wth more muffin mix so that the cases are just about full.
- 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 into little toadstools.
- Meanwhile, melt the butter slowly in a thick-bottomed pan, and pour the sugar and cinnamon into a wide plate.
- As soon as the muffins are ready, remove them from the tin, dip them in the butter and roll in the granulated sugar + cinnamon. Best served warm, but not hot as the jam is volcanic.
For my tastes, I think these were even nicer than the originals – but my co-Eurovision watchers weren’t that struck. Of course, that might have been because we didn’t get around to trying them until nearly 11pm and after rather a lot of happy potions….!