Categories: March

Ingredients

• 50g unsalted butter, plus extra to grease
• 300g self-raising flour
• 150g caster sugar, plus extra to coat the muffins
• 6 tbsp vegetable oil
• 1 large egg
• 175ml buttermilk or yogurt
• 1 tsp vanilla extract
• 3 tsp quality strawberry jam
• 1/2 tsp ground cinnamon

Directions

1. Preheat the oven to 180˚C/fan 160˚C/gas 4.

2. Grease a large six-hole muffin pan. Sift the flour into a medium-sized bowl, then add a pinch of salt and the sugar.

3. In a jug, whisk the vegetable oil, egg, buttermilk and vanilla extract. Add to the dry mixture and stir until just combined. Place a spoonful of the mixture in each muffin hole and make an indent in the centre. Fill each indent with a generous 1/2 teaspoon of strawberry jam. Cover the jam with the remaining muffin mixture and bake in the oven for 20 minutes. Remove from the oven and set aside to cool slightly.

4. 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 oine with the melted butter, then roll in the cinnamon sugar.

5. Serve the jam doughnut muffins while still a little warm.

Email to a friend | Print this recipe | Back