Delicious, soft and fluffy baked jam doughnut muffins. No need for yeast in this recipe. It's a quick and easy muffin style bake, but looks and tastes very much like a traditional doughnut.
150ggolden caster sugar(I used sugar infused with vanilla pods)
1pinchsea salt
1large egg
80mlsunflower oil
1tspvanilla extract
16tspraspberry jam(I used raspberry chocolate jam)
25gunsalted butter
25ggolden caster sugar(I used sugar infused with vanilla pods)
Instructions
Add the cider vinegar to the milk and leave for a few minutes to turn into "buttermilk".
1 tbsp apple cider vinegar, 175 ml milk
Sift the flours into a bowl along with the baking powder and bicarbonate of soda.
300 g flour, 2 tsp baking powder, ¼ tsp bicarbonate of soda (baking soda)
Stir in the sugar and salt.
150 g golden caster sugar, 1 pinch sea salt
Make a well in the centre and break in the egg.
1 large egg
Stir from the middle outwards, gradually adding the oil, vanilla extract and buttermilk until everything is just mixed. It's important not to over stir a muffin mixture as it may make the muffins heavy.
80 ml sunflower oil, 1 tsp vanilla extract
Fill 8 silicone muffin moulds to about ½ full. Nestle the jam in the middle of each one, then top with the remaining mixture.
16 tsp raspberry jam
Bake in the middle of a preheated oven at 180℃ (160℃ fan, 350℉, Gas 4) for about 20 minutes or until the muffins are well risen, firm and golden.
Allow to cool for a few minutes, then turn out onto a wire rack.
Melt the butter in a little pan and put the sugar into a small shallow dish.
25 g unsalted butter, 25 g golden caster sugar
Whilst still warm, lightly brush the muffins with melted butter then roll them in the sugar to lightly coat.
Notes
Best eaten whilst still warm from the oven.Will keep well in the freezer for a couple of months.Please note: calories are per serving. They’re approximate and will depend on exact ingredients used.