2012 Cooking Club Week 30: Jam Doughnut Muffins

confusticated

Cadbury's have a nice chocolate spread, I used it instead of chocolate icing before, but you'd have to check ingredients to make sure there's no trace of nuts. I think it was called Smooth.

GrahamThomas

Made a batch of these yesterday, they didn't last long :pac:



The muffins tasted fantastic..... I may have to make them again over the weekend!

Wurly

They look amazing GrahamThomas. Delighted you liked the recipe. Thanks for trying.;)

fitzcoff

I made these over the weekend. They were so fast and easy to make.

Looked great, well I thought when finished and the texture was so light, hard to stop eating only 1.

Thanks op.

coffee_cake

sillymoo wrote: »

Made these the other day and they were delish!!!! Disappeared very quickly at work the next day.....

Only thing is, the jam sunk to the bottom and out the bottom of most my buns Maybe I had too much jam. Will have to tweak my buns a little next time

No matter how little jam I try to put in, this keeps happening. I put cupcake cases in once but of course that takes away the overall doughnut texture.

Faith

Maybe you're using jam that isn't thick or set enough? I imagine that a high fruit content jam would seep less than a low fruit content one. Although now that I think about it, I'm pretty sure I used a cheap jam, but it was very firm - what the Americans would probably call "jelly".

coffee_cake

I think I use centra own brand one, it's pretty thick!

coffee_cake

Managed it this time. Miracle!

emeraldstar

bluewolf wrote: »

Managed it this time. Miracle!

No pic?

coffee_cake

Okay, just for you
Pic 1 was using baking powder: jam stayed firmly at the top
pic 2 was bread soda I suddenly remembered we had. Jam sank but not through the bottom, stayed in it. Also bigger and softer and tastier, so stick with the recipe

emeraldstar

Second lot look yummier too!

sdp

the best muffins ever! thank you and great for school lunches without the sugar coating, mind you I ate more then one myself

hattoncracker

I made these a couple of weeks ago, when a few friends were over. Ended up making 4 dozen of them for other people to take home...

Nomnom!!!

MugMugs

I made these yesterday. We like to feed each other of a Monday to take away the Blues.

Thanks to ibarelycare I had the recipe!

I put the plate out at 8am this morning with Cling Film still on them. I got back and there was one left and somebody looking for seconds hovering close by so i had to grab it while I could.

To say they went down a treat is an understatement!

I'll have to make these for my Niece and Nephews on Saturday now!

Thanks OP !

dee_mc

I just put a batch of these in the oven... just reread recipe and realised I didn't put any eggs in... will report back

Update: Batch 1 was, predictably, awful!
Batch 2 is gorgeous, I did 3 fillings: seedless raspberry jam, nutella, and nutella and peanut butter. Om nom nom! The fillings sank but didn't leak out too much, this is a lovely recipe!
Can anyone else who has made these tell me, would these still be good in a day or two? (I realise they've probably never lasted that long )

DianaN

I made these for work.
They are amazing, (and I am very popular!)
We are all going to be very fat, as I made 10 from that recipe, so each has 14g of fat, and I have had a request for a weekly batch.

Roesy

Made these today. Delicious! The first few came out of the tin perfectly but 6 or 7 had the jam coming out the end though. Will definitely make these again.

Wexy86

daenerysstormborn3 wrote: »

No yoghurt in the fridge, any possible substitute that won't require me going to the shop?

Anyone any suggestions? No creme fraiche or sour cream either, thanks :-)

DianaN

Milk? You could substitute cup of milk soured with a tsp of lemon juice. Might need to use less milk though so it wouldn't be so runny.
Mind you have I have not tried this myself so use at own risk.

Wexy86

DianaN wrote: »

Milk? You could substitute cup of milk soured with a tsp of lemon juice. Might need to use less milk though so it wouldn't be so runny.
Mind you have I have not tried this myself so use at own risk.

Thanks Diana - I have buttermilk and bextartar, do you think on on them would work out better?

DianaN

Yes I think buttermilk would do. Just watch as you add so the mixture isn't too runny.

Wexy86

I went with the buttermilk - Look grand, just waiting for someone to come home and test them for me, I don't like cake/buns- will let you know the verdict

DianaN

They look lovely. You realise I have had to make another lot of these tonight because you reminded me. And its been a bit busy at work so we neeeed them.

Dizzyblonde

I made these today - luckily I made a double batch because they're amazing.
Thanks Wurly

fitzcoff

I made these again today, so fast and easy and they were gone before I got a chance to take a picture.

Thanks op

dipdip

Hi Wurly. I registered just to tell you I made these last night and they were a hit! Great simple recipe. Gonna try them sans the extra sugar and replacing the jam with lemon curd next (with a little zest thrown into the cake mixture too). Cheers!

dipdip

I made the lemon curd version. Tasty...but I prefer the jam kind.

Mrs Fox

Made 6 with strawberry jam and 6 with Lidl's choc hazelnut spread.
I didn't dust them with sugar, but did provide a plate of cinnamon sugar on the side for whoever wants to roll their doughnuts into it (ehhh, turned out it was just me heheh:D).
The ones with jam looked like yorkshire puddings for some reason, and the fillings in the hazelnut spread ones sank, as you can see.
Delicious none the less. And mad easy & quick!






Edit: Thanks Wurly!

swine

Just made these for the first time this evening after seeing the recent thread bump. Slightly overdone as I took my eye off them but they still taste delicious. The jam - raspberry & pomegranate - stayed at the top too - result! Thanks Wurly!

DianaN

Seeing as Starbucks are doing these and calling them duffins, I felt obliged to test out the boards recipe again. Again, a success...
*Falls over as belly is now so big*