Anyway, I made something more easier today. This muffin can be ready in just less than an hour.
Jam-Doughnut
Muffins
(adapted
from "How
To Be A Domestic Goddess", Nigella Lawson)
Ingredients
125ml milk
85ml corn
oil or vegetable oil, plus more for greasing
1 large
egg
1/2
teaspoon vanilla extract
200gm self-raising
flour
60gm
caster sugar
12
teaspoons strawberry jam (or any of your favourite jam)
Coating
scant 1/2
cup unsalted butter
1/2 cup
granulated sugar
Method
Preheat
oven to 180°C and grease a 6-hole muffin pan.
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.
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 with the melted butter, then roll in the cinnamon
sugar. Serve while still a little warm.
I did not make the melted butter and coat with the sugar to my muffins
instead I just lightly dust with icing sugar. It is as good eating it as it is.
This jam doughnut muffin is best eaten when it is still warm.
You can always warm up the muffin in your microwave if you have
left over.
I am linking this post to the Bake Along event created by Joyce of Kitchen Flavours, Lena of Frozen Wings and Zoe of Bake for Happy Kids
