These jam doughnut muffins are so easy to prepared. Just use a fork mixed all the ingredients. Spoon some batter into the muffins tray (i use mini muffin tray) spoon again some jam onto the batter in the muffins tray and top up again with some more batter. Then send to the oven and bake. After baked rolled them in melted butter and coat them with some castor sugar. It done!! Simple right?!! It taste Delicious!!
I use Yuzu jam in my jam doughnut muffins. My youngest love Yuzu jam so i baked these again for him to bring to school for his year end party. He loves it!!
Jam Doughnut Muffins
Recipe from How to be a Domestic Goddess (Nigella Lawson)
made about 20 mini muffin (i made 18)
1/2 cup milk
scant 7 tbsp corn/ vegetable oil, plus more for greasing ( i used 5 )
1 large egg (60g)
1/2 tsp vanilla extract
11/3 cups/ 160gm self raising flour
12tsps strawberry jam (i used Yuzu jam)
1/3 cup superfine sugar
scant 1/2 cup unsalted butter ( reduced to 50gm)
1/2 cup sugar
Preheat oven to 375F/190C.
With a fork, beat together milk, oil, egg and vanilla extract. Stir this into the flour and 1/3 cup sugar until just combined ( can use hand whisk) . The lumps dont 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 (i used Yuzu jam) strawberry jam, then top with more muffin mix so that the cases are just about full.
Put them in the preheated oven and bake for about 20 mins or until the tops feel springy and have puffed up into little toadstools. Meanwhile, melt the butter slowly in a thick bottomed pan and lay the remaining sugar out in a wide shallow bowl or plate. As soon as the muffins are ready, remove the from the pan, dip them in the butter and roll them in the sugar. Eat warm.
I am linking this post to the Bake Along event created by Joyce of Kitchen Flavours, Lena of Frozen Wings and Zoe of Bake for Happy Kids