Jam Doughnut Muffins

Recipe from 'I love sugar' by Love Food
Images by Yasmin

I was craving something sweet to eat this afternoon but could not find anything, as per usual. Then I opened up the recipe book to find this delicious recipe which combines two of my favourite sweets; jam doughnuts and muffins! What I love about this recipe, a part from tasting amazing, is that it doesn't require any fancy ingredients, just the basics that are always in the pantry. I would definitely encourage you to give this one a try!

Ingredients:
For muffins
- 280g plain flour
- 1 tblsp baking powder
- 1/8 tsp salt
- 115g sugar
- 2 eggs
- 200ml milk
- 85g butter, melted
- 1 tsp vanilla essence
- raspberry jam

For topping
- 115g butter
- 150g sugar

Method:
Preheat the oven to 200'C fan-forced. Grease a 12-cup muffin tray or line with 12 paper muffin cases.

Sift together the flour, baking powder and salt into a large bowl. Stir in the caster sugar.

In another bowl, lightly beat the eggs in a large jug or bowl then beat in the milk, oil and vanilla extract. Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not over mix.

Spoon half of the mixture into the prepared muffin tin. Add a teaspoon of jam to the centre of each, then spoon in the remaining mixture. Bake in the preheated oven for about 20 minutes, until well risen, golden brown and firm at the touch.

Meanwhile, prepare the topping. Melt the butter. Spread the sugar in a wide, shallow bowl. When the muffins are baked, leave in the tin for 5 minutes. Dip the tops of the muffins in the melted butter then roll in the sugar. Serve warm, or transfer to the wire rack and leave to cool.