Jam-Doughnut Mini Muffins
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Jam-Doughnut Mini Muffins

These delicious little sugar topped cakes, with a jam-filled centre, are a cross between a doughnut and a muffin, and are sometimes called duffins. This is a Nigella Lawson recipe, incredibly quick and easy to bake, as most muffin recipes are. I've just baked a batch to encourage exam revision...

Joanne

Ingredients

  1. 125 ml milk
  2. 75 ml vegetable oil
  3. 1 large egg
  4. 1/2 tsp vanilla extract
  5. 200 g self-rising flour
  6. 100 g caster sugar
  7. seedless raspberry jam
  8. 100 g butter
  9. granulated sugar, for dipping

Method

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    In a jug, beat together with a fork the milk, oil, egg and vanilla extract. Preheat the oven to 180C/Gas 4.

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    In a bowl mix together the flour and sugar. Butter 12 to 15 mini muffin tins, I also put a strip of baking parchment inside to make removing cooked muffins easier.

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    Add the milk mixture to the flour mixture and mix in gently, don't over mix. I then transferred the batter back into the jug as it's easier to fill.

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    Half fill the prepared tins with the muffin mixture. Add a small drop of jam to the centre of each muffin, don't use too much.

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    Pour in more batter to just below the top of the muffin dips, covering the jam. Bake in the oven for about 20 minutes until puffed up and golden. Test they are cooked by pressing the top with a finger, don't pierce the muffin like you usually would.

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    Melt the butter in a small pan and put the sugar in a bowl. Cool the muffins for 5 minutes in the tin, then while still warm remove gently, dip in melted butter then sugar.

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    Eat warm or when cooled, great with a cup of coffee.

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    Photo of the jammy centre.

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