Jam doughnut muffins
The easiest doughnut made in a muffin tray. Of all of these hybrid bakes, the duffin is by far the easiest - simply combine the wet and dry ingredients, dollop it into muffin holes, add jam, and bake. I tried it with some peanut butter along with the jam, and it was the most indulgent peanut butter-jam sandwich. Maybe try Nutella?! Ooh yes, naughty
Servings: 12 duffins
Ingredients
- 140 g sugar plus 80g sugar mixed with 1 tsp ground cinnamon for dusting
- 200 g flour
- 1 tsp bicarbonate of soda
- 100 ml natural yoghurt
- 2 eggs beaten
- 1 tsp vanilla extract
- 140 g unsalted butter melted
- 12 tsp jam plus 6 tsp peanut butter if you want
Instructions
- Preheat the oven to 180°C/350°F. Grease a 12-hole muffin tray with butter.
- Mix together the sugar, flour, bicarbonate of soda and a pinch of salt to ensure it is all well combined. In a separate bowl whisk the yoghurt, eggs, vanilla and cooled melted butter. Pour the wet ingredients into the dry and fold together until there are no lumps.
- Using a tablespoon, dollop a blob of mixture into each muffin hole. Top each with a teaspoon of jam - you may need to stir the jam to loosen it - and a ½ tsp of peanut butter if you want, then cover with another spoonful of batter. Repeat until you have none left.
- Slide the tray into the oven and bake for 15-20 minutes. Meanwhile mix the excess sugar with the cinnamon in a wide, shallow-sided bowl. Once the duffins are golden and springy to touch, and a skewer can be inserted and come out clean, they are ready.
- While the duffins are still warm, remove them from the tin and toss them in the cinnamon sugar. Either leave to cool on a wire rack or rip into one while it's still hot.