Corner Café

April 13, 2008

Jam Doughnut Muffins

Filed under: Breads & Quick Breads — SeaDragon @ 3:51 pm
Tags: , ,
Jam_Donut_Muffins 03

Jam_Donut_Muffins 04

This is another recipe that has been brewing at the back of my mind for me to bake for quite a long while now. I was a bit dubious at first about them tasting like the cakey doughnuts since it is baked and not fried. However, what a pleasant surprise, the texture really is very close to the real cakey doughnuts. It is also so much easier to make than the real doughnuts, another recipe worth keeping!

Makes 6 mushroom-top muffins

[Ingredients]
Muffin Batter:
265g self-raising flour
125g caster sugar
150ml milk
1/2 teaspoon white vinegar
75g butter, melted
1 egg, lightly beaten
1/2 teaspoon vanilla extract

Filling:
3 teaspoons strawberry jam, or any other jam of your choice

Coating:
50g butter, melted
50g caster sugar
1/4 teaspoon ground cinnamon, or more for a stronger taste
http://cornercafe.wordpress.com/
[Preparation]
1. Preheat oven to 180°C. Well-grease a 6-hole muffin tray (each 80ml capacity) with extra melted butter. Grease the top of the tray as well because the muffins will spread over the top.
2. For the muffin batter, sift and combine flour and sugar in a mixing bowl.
3. Mix together milk, vinegar, melted butter, lightly beaten egg and vanilla in a jug.
4. Pour the liquid into the dry ingredients and mix quickly and lightly until just combined. Do not over-mix, the batter should still be a little lumpy.
5. Spoon one heaped tablespoon of the batter into each muffin hole. Make an indent in the centre and place 1/2 teaspoon of the strawberry jam into the indent. Top with more batter to cover the jam.
6. Bake for 20 minutes. The muffins should overflow and spread over the top of the tray like mushroom tops and lightly golden in colour.
Jam_Donut_Muffins 01
The baked muffins are quite pale in colour.
7. Let the muffins cool in the tray for 5-10 minutes. Turn out and let cool on a rack until lukewarm.
8. In the meantime, mix the sugar and cinnamon for coating in a bowl.
9. When the muffins are lukewarm, brush the top of the each muffin with melted butter. Then dip the top in cinnamon sugar to coat.
Jam_Donut_Muffins 02

Texture: Soft & cakey doughnut-like
Consume: Best when still a little warm, or within 24 hours (heat up in microwave when cold)
Storage: Airtight container at room temperature
Recipe Reference: ‘Jam doughnut muffins’ by Valli Little

About these ads

9 Comments »

  1. Thought I would let you know that Nigella Lawson has a similar recipe in her book, “How to be a domestic Godess”. It is also very good but does not mushroom. Will email recipe to you later. SHould try it out.

    Comment by Millie — August 14, 2008 @ 2:40 pm | Reply

  2. Millie,
    Thanks, I think I have seen Nigella Lawson’s recipe before on the net, but can’t remember where now.

    Comment by SeaDragon — August 21, 2008 @ 11:09 pm | Reply

  3. Hi,
    I love your mushroom top. Just to confirm with you whether I need to fill the batter all the way to the top or just 3/4 full?

    Comment by House of baking — October 4, 2008 @ 4:01 pm | Reply

  4. House of baking,
    oh, I really can’t remember how full I filled it. I think it would be about 90% full. The amount is for 6 muffins, so I just used up all the batter equally between the 6 cups.

    Comment by SeaDragon — October 5, 2008 @ 10:59 am | Reply

  5. Hi SD,

    Tks for your prompt reply. You have a great blog! I’m your new fan!!
    Have a nice weekend.

    Comment by House of baking — October 5, 2008 @ 4:11 pm | Reply

  6. Hi SD,
    Can I omit the white vinegar and cinnamon? Have none of these in my pantry.

    Comment by fatwitch — March 11, 2009 @ 11:33 pm | Reply

    • fatwitch,
      I wouldn’t recommend omitting the vinegar, here it is used to sour the milk. You can use lemon juice instead or another alternative is to substitute the milk and vinegar with buttermilk.

      The cinnamon you may omit, as it is just to give the muffins that doughnut flavour, you can just dust the cooked muffins with icing sugar in that case.

      Comment by SeaDragon — March 12, 2009 @ 7:35 am | Reply

  7. Hi SD,
    I baked the muffins, finally. It was yummy! But mine didnt mushroom that much. Thanks for sharing!!

    Comment by fatwitch — March 17, 2009 @ 1:35 am | Reply


RSS feed for comments on this post. TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

The Rubric Theme. Blog at WordPress.com.

Follow

Get every new post delivered to your Inbox.

Join 258 other followers

%d bloggers like this: