|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
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
1 tsp vanilla extract
6 tsp good-quality strawberry jam
1 tsp ground cinnamon
- Preheat oven to 180°C and grease a 6-hole muffin pan.
- 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.
- 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.
- Meanwhile, melt the butter. Combine the extra sugar and the cinnamon in a large bowl.
- 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