2012 Cooking Club Week 30: Jam Doughnut Muffins

Hi all,

I'm aware that this recipe is 3 days early. I hope you don't mind. I'm just not going to get a chance to do this later in the week.:(

Anyways - on with the cooking.

Jam Doughnut Muffins - Ingredients:

140g caster sugar , plus 200g extra for dusting
200g plain flour
1 tsp bicarbonate of soda
100ml natural yogurt
2 large eggs , beaten
1 tsp vanilla extract (I used essence and it worked out grand)
140g butter , melted, plus extra for greasing
12 tsp seedless raspberry jam or any flavour you like

These gorgeous muffins are one of my favourites to make and go down a treat with everyone. Really easy and yummy too. Just don't think about the calories... or your teeth! :pac:

Sorry in advance for the crap photies... I only had my phone at my disposal.

Heat your oven to 190C/170C fan/gas 5.

Lightly grease a 12-hole muffin tin (or use a silicone one). I used 2x6 hole silicone moulds. The easiest way I found to grease was to melt butter and dab on a small bit of it in each hole with a pastry brush.

Put 140g sugar, flour and bicarb in a bowl and mix to combine.


In a jug, whisk together the yogurt, eggs and vanilla. Tip the jug contents and melted butter into the dry ingredients and quickly fold with a metal spoon to combine.


Divide two-thirds of the mixture between the muffin holes.


Carefully add 1 tsp jam into the centre of each. Make sure you don't add too much jam or your muffins will end up with very soggy bums... Basically add a LOT less than what it looks like in this picture.:o


Then, cover with the remaining mixture. Don't worry too much if you can still see the jam peeking out.


Bake for 16-18 mins until risen, golden and springy to touch.


Leave the muffins to cool for 5 mins before lifting out of the tin and rolling in the extra sugar.


Eat until you're fat and happy.:D;)