Jam-Doughnut Muffins

IMG_6407Juliet Sulejmani | December, 30 2015

Balance in life is important right? So to balance up yesterdays healthy recipe, I have an un-healthy but easy, super delicious recipe for y’all.

I made these and they were melt in your mouth incredible and they took no time at all.

Just a note by the way, I’m not really good at cooking I’m just really good at following recipes and I enjoy making new things for fun and sometimes to eat.

I’ve been trying out a few of Nigella Lawson’s recipes from her book ‘How To Be A Domestic Goddess.’ So far everything I’ve made has been delicious, easy and it’s super great because she mostly uses ingredients that you would already have in your cupboard.

Here’s how to make these Jam-Doughnut Muffins:

Ingredients

  • 125ml milk
  • 85ml corn or other vegetable oil, plus more for greasing
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 200g self-raising flour
  • 100g castor sugar
  • 12 teaspoons strawberry jam
  • 100g unsalted butter
  • 150g granulated sugar
  • 1 incredibly well-greased or silicon 12-bun mini-muffin tin.

Preheat the oven to 190C/gas mark 5.

With a fork, beat together the milk, oil, egg and vanilla extract. Stir this into the flour and caster sugar to combine (just): the lumps don’t matter and if you overbeat the muffins will be tough. Spoon the mixture into each muffin cup so that it’s just under a third full. Then with a teaspoon add a dollop of strawberry jam – about the size of a fat broad bean – then top with 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 lay the sugar out in a wide, shallow bowl. As soon as the muffins are ready, remove them from their moulds, dip them in the butter and roll them in the granulated sugar. Eat warm.

Makes 12.

My Notes:

  • I used butter to grease the pans instead of oil, just because I didn’t read that part, and I know I said I follow recipes really well, but I just naturally used butter because all other recipes use butter. Does anyone know what the difference? Maybe a health benefit?
  • And I used raspberry jam, just because that’s what I had in the fridge.
  • Also this was so QUICK!! Which I love, they also tasted amazing two days after I baked them. And they’re a good one to make fresh when peeps turn up unexpectedly and you can all be happy and enjoy fresh donut goodness in no time.

Jx

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