And I've yet to try out any doughnut recipe. But occasionally I would pop-by bakery shops to buy a few doughnuts for my kids.
I've missed a few 'Bake Along' sessions with the three ladies. Seeing those lovely and yummy Jam-Doughnut Muffins baked by them and our friends here definitely had inspired me to learn and bake along with them too ^-^!
Hee hee... I'm kinda lazy to wash the muffin pan ... hee .. hee ... use the disposable aluminium foil cups ! (Clever me ... >○<)
(adapted from Nigella Lawson here) with slight modification in blue
85ml corn oil or vegetable oil, plus more for greasing
1 large egg
1/2 teaspoon vanilla extract
200gm self-raising flour
100gm caster sugar (I used 60gm)
12 teaspoons strawberry jam (or any of your favourite jam)
100gm unsalted butter
150gm granulated sugar + 1/2 teaspoon of ground cinnamon
Preheat oven to 180°C and grease a 6-hole muffin pan. (I used 8 disposal aluminium foil cups)
With a fork or hand whisk, beat together the milk, oil, egg and vanilla extract. Stir this into the flour and 60gm sugar to just combine. (It doesn’t matter there are lumps as if you overbeat the batter, the muffins will be hard and tough.)
Spoon the mixture into each muffin mould so that its just under a third full. Then with a teaspoon add a dollop of strawberry jam - about the size of a fat lima bean- then top with more muffin mix so that the cases are just about full.
Put them in a preheated oven and cook for about 20 minutes or until the tops feel springy and resistant and the muffins have puffed up into little toadstools.
(Ha ha ! Mine are quite flat-headed)
For the coating : 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 (top only) with the melted butter, then roll in the cinnamon sugar. Serve while still a little warm.
Couldn't wait to try them ... truly yummy .. soft and tender crumbs ^-^!
Have a great weekend !
Bake-Along #71 : Jam Doughnut Muffins