Monday, November 5, 2012

Jam Doughnut muffins


 Blood bath © Cookaroo

Jam doughnut muffins. Say it with me. Jam. Doughtnut. Muffins. I read the name somewhere last week, and just kept saying it over and over in my head. Big bother. Because with that, I knew I had to bake them like asap.

Then on the weekend, I saw a picture of some doughnut muffins. And then I spied a half bottle of strawberry jam sitting at the back of my fridge. Oh and promptly after that I spilled my bottle of cinnamon powder. That did it. I knew I had to make them.

I remember I'd tried making these muffins a couple of years ago and they came out dense and hard. It was a Nigella Lawson recipe. Those who know me, know how much I love Nigella. So not only was I disappointed, I was totally surprised at not getting the recipe right.

Anyhoo, a quick search and I opted to do the first muffin recipe that appeared via Taste.com. It seemed super quick and super easy. And it was. I did some bare minimum substitutions and ended with some of the most superb muffins I've had in a while. Plus I made them gigantic so that I could use my silicon tray.

I think the best part was brushing them with melted butter and then rolling them in cinnamon sugar. Oh and ofcourse eating them warm. I suggest you let them cool all what you want, but just zap them in the microwave before the re run and serve with more butter and jam when required.

 Be mine © Cookaroo

Jam Doughnut Muffins
Adapted from Taste.com.au


Ingredients
2 cups all purpose flour
1 tsp baking soda
2/3 cup caster sugar, plus 1/2 cup extra to coat
1/3 cup vegetable oil
1 large egg
175ml buttermilk
1 tsp vanilla extract
6 tsp good-quality strawberry jam
100g butter
1 tsp ground cinnamon

Directions
  1. Preheat oven to 180°C and grease a 6-hole muffin pan.
  2. Sift the flour and baking soda into a medium bowl, then add a pinch of salt and the caster sugar. In a jug, combine the vegetable oil, egg, buttermilk and vanilla extract.
  3. Add to the dry mixture and stir to only just combine. Place a spoonful of the mixture in each muffin hole and make an indent in the centre. Fill each indent with a generous 1/2 teaspoon of strawberry jam. Cover the jam with the remaining muffin mixture and bake for 20 minutes. Remove from the oven and set aside to cool slightly.
  4. Meanwhile, melt the butter. Combine the extra sugar and the cinnamon in a large bowl.
  5. When the muffins are cool enough to handle, brush each muffin with the melted butter, then roll in the cinnamon sugar. Serve while still a little warm.


 Jammed © Cookaroo

Sending this to Alphabakes (November Challenge) things beginning with J at Caroline Makes and The more than occasional baker


And to Bake Fest which is being guest hosted by Anu of Anu's Healthy Kitchen


5 comments:

  1. They look absolutely yumm :-)

    Aparna

    ReplyDelete
  2. Oooh yum yum. I hate it when folk like Nigella disappoint and I LOVE it when the cinnamon spills to lead you to make these! These sound really nice R, and the melted butter op top is enticing!

    ReplyDelete
  3. yummers! I can totally see me stuffing my face with one of those.

    ReplyDelete
  4. These look great and what an original idea! I saw them making jam doughnuts on the Great British Bake Off recently but the deep-frying looked quite hard, what a good idea to turn them into muffins!

    ReplyDelete
  5. Hello,

    We've recently launched the site Alldishes.co.uk where users can search through tens of thousands of recipes from UK and Irish food sites and blogs.

    We noticed that you have a lots of tasty recipes on your blog and would like to suggest you have a look at our Top Food Blogs section here: http://www.alldishes.co.uk/top-food-blogs.
    If you want to add your food blog to the list and have your recipes indexed on Alldishes.co.uk, all you have to do is follow the instructions here: http://www.alldishes.co.uk/add-your-food-blog

    Hopefully your food blog will be up there in the top!

    Warm regards,
    Senka
    www.alldishes.co.uk

    ReplyDelete

Printfriendly