Jam doughnut muffins

I’ve made these before and decided to make them when I was asked to make something for doughnut week… Because I’m just not up for deep frying stuff! They were nice but I think they do need the vanilla essence so will include that next time (couldn’t afford it in my shop!) Excitingly, I also plan to use this base to try some other flavours, and my main one is custard. Might do chocolate muffin with custard filling, yum yum!
The recipe is from nigella’s domestic goddess book. I am altering the amounts for the topping from hers, as if you use what she says you end up wasting loads! They are about 220 calories, which seems quite good.

125ml skimmed milk (could be any milk, but included skimmed in the calorie count)
85ml vegetable oil
1 egg
1/2 tsp vanilla extract
200g sr flour
100g sugar

12 tsp strawberry jam

Topping
60g butter (was 100 in original)
70g granulated sugar (was 150g in original!)

Beat the milk, oil, vanilla and egg with a fork
Add to the dry ingredients and stir to combine (don’t mix too much, there should still be lumps)
Put 1 tbsp into each of 12 muffin cases
Add 1 tsp jam to each one
Fill the muffin cases with the rest of the mixture
Bake for 20 mins
When they’re nearly done, melt the butter
Dip each muffin top in the butter, then the sugar (actually, thinking about it, I think nigella wanted you to remove the muffins from their cases and fully coat them like real doughnuts. This would probably require the topping amounts she gives. Would be lovely but think this is more practical, especially if you can’t eat them straight away)

Nigella says to eat these straight away whilst still warm. But don’t eat all 12! Chris is taking them to work so I will update to say how they are when cold.

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Categories: Cooking | 1 Comment

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One thought on “Jam doughnut muffins

  1. Chris

    We zapped them in the microwave for 20 seconds and they were amazing.

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