Jam doughnut muffins

Jam doughnut muffins

By
From
Baking
Makes
12
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
300g plain flour
1 tablespoon baking powder
a pinch of salt
2 eggs
1 cup milk
110g firmly packed brown sugar
1 teaspoon vanilla essence
1/3 cup vegetable oil or melted butter
1/3 cup strawberry jam

Topping

Quantity Ingredient
60g butter, melted
55g caster sugar
1 teaspoon cinnamon

Method

  1. Preheat the oven to 200°C. Grease twelve 1/3 cup muffin tins or line them with paper cases.
  2. Sift the flour, baking powder and salt into a large bowl.
  3. In another bowl, lightly whisk together the eggs, milk, brown sugar, vanilla and oil or melted butter. Fold into the sifted flour mixture lightly, taking care not to overmix. The batter should not be smooth.
  4. Divide the batter among the prepared muffin tins, filling each two-thirds full. Use a teaspoon to place a dollop of strawberry jam in the centre on the top of each one.
  5. Bake for 12–15 minutes or until they are pale golden and cooked when tested with a skewer.
  6. Remove from the oven, brush quickly with the melted butter and sprinkle with the caster sugar which has been mixed with the ground cinnamon. Serve warm.
Tags:
baking
bakery
margaret
fulton
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