Made these a couple of times recently and they've gone down a treat. Not as guilty making or as much effort as a proper donut, more exciting than a boring plain muffin, and they travel WAY better than their cupcake sisters - can cram more in a box yanoo. That's if you want to give them away... Even those who don't like actual doughnuts (i.e. crazy people) love these bad boys.
The recipe is from Nigella's domestic goddess. She says to use strawberry jam, but any good strong jam will do. I like raspberry. Good way to use up old jam too (I like making up ridiculous excuses to do a bit of baking. Too much sugar in the house? Baaaake)
Makes 12 (just)
Batter:
125ml Milk
85ml Corn/Vegetable Oil
1 Egg
1/2 tsp Vanilla Extract
200g Self-raising Flour
100g Caster Sugar
12 Tsps Jam
Coating:
100g Butter
150g Granulated Sugar
Two bowls: one with the dry ingredients mixed together and one with the wet ingredients beaten together. Pour the wet ingredients into the dry ones and mix until just combined. Don't overbeat - people like tough cookies but not tough muffins. Lumps are good.
Fill the really well greased muffin cups to a half full. (Don't use paper cases) Dollop a little bit of jam in each one - Nigella says the size of a fat broad bean - and then cover with a bit more mix so the muffin cups are just over 3/4 full. Bake at 190 degrees C for about 20 mins until the tops are turning golden brown and are "springy and resistant".
As they're cooking melt the butter and put the granulated sugar on a plate or shallow bowl.
As soon as the muffins are out of the oven, carefully take them out of the muffin tins and roll each one in the butter then the sugar. Don't worry if the bottom of the muffin splits a bit and the jam pops out a bit - just pop it back in. There's nothing a good bath in butter and sugar can't solve.
Daa Daaaaaaaaaaaa.
No comments:
Post a Comment