Monday, 21 April 2014
jam donut muffins
Autumn is finally here. The days are still warm and sunny yet the mornings are fast becoming cooler, making it increasingly difficult to get out of bed.
...or Nutella if you're craving chocolate for breakfast.
Jam Donut Muffins
Makes 6 large muffins
2 cups self-raising flour
2/3 cup caster sugar, plus 1/2 cup extra to coat
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
3 teaspoons strawberry jam
1 teaspoon ground cinnamon
Preheat oven to 180°C and grease a muffin pan.
Sift the flour 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 a small indent in the centre. Be careful to leave enough batter on the bottom, or the filling will ooze out during baking. Fill each indent with 1/2 teaspoon of strawberry jam. Cover the jam with the remaining muffin mixture and bake for 20 minutes or until a skewer inserted comes out clean. Be very careful not to over bake as they will turn out dry. 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.