Tuesday, September 01, 2009

S&SB: Jammy Doughnut Muffins

I love doughnuts, specially those fresh ones.. hmm.. yummy! This time, SSB is going a little healthier.. No frying doughnuts. Tested and tried...these Jammy Doughnut Muffins were fabulous!! I even put custard in some of my doughnuts. They turned out great!

Any flavoured jam would be equally as delicious to use in this bake as opposed to strawberry and raspberry. You may have some delectable homemade jam(s) you wish to use or what about the sublime Dulce de Leche, (“toffee sauce”) even a thick vanilla custard or stewed apples. The amount of baking powder is correct in this recipe, I know it seems a vast amount but it does work.

Makes 12

275g (10 oz) plain (all-purpose) flour
3 tsp baking powder
Pinch salt
100g (4 oz) caster (superfine) sugar
2 eggs
200ml (7 fl oz) milk
75g (3 oz) unsalted (sweet) butter, melted and cooled
1 tsp vanilla extract
12 tsp strawberry or raspberry jam

For The Toping

100g (4 oz) unsalted (sweet) butter
150g (5 oz) granulated sugar
½ tsp ground cinnamon (optional)

You will need 12 hole muffin tin lined with paper cases.

Preheat the oven to 190°C/375°F/Gas mark 5.

Sift the flour, baking powder and salt into a large mixing bowl, and stir through the sugar. In large jug, lightly beat the eggs then add the milk, cooled butter and vanilla extract and beat together. Pour the wet ingredients into the dry ingredients stir gently until just combined. (Do not over mix, its fine to have a few lumps in the mixture.) Spoon half the muffin mixture into the base of each paper case. Top each muffin with a teaspoon of jam. Now equally between each paper case, top with the remaining muffin mixture. Bake in the preheated oven for 15 – 20 minutes until well risen, golden and firm to the touch.

For The Topping: melt the butter in a saucepan over a low heat. Spread the granulated sugar in a wide, shallow bowl with the cinnamon if using. When the muffins are baked, leave in the tin for 5 minutes. Dip the tops of the muffins in the melted butter and then roll in the sugar. You can serve these muffins warm or cold; however, I do prefer to eat them whilst warm.

I'm looking forward to see the other entries for this bake.. Thanks Rosie and Maria for the great bake. :) Check out Sweet and Simple Bakes.


natalia said...

Ciao ! Custard sounds delicious !!!

Rhyleysgranny said...

I love the sound of the custard. Mmmm. Your pics are great!

The Girl said...

Brilliant idea to add custard!! Wish I'd thought of that myself now! :)

Maria♥ said...

Your muffins turned out wonderful and I just love the idea of custard!!

Thanks for taking part and hope you will join us in our next bake. Check out Sweet and Simple Bakes tomorrow for this month's bake!


rekhas kitchen said...

your muffins looks awesome and great idea of adding custard.And thank you so much for your lovely comment in my blog.

Jaya Wagle said...

Those are yummy muffins and I love the idea of custard fillings. Great job :)

Lucie said...

These look wonderful. They were delicious weren't they.


Sweet and Savory said...

Your custard one beats them all. It is mouth watering. I am so glad I stopped here. I plan to visit you often if you make such goodies. Aw, I will come here, anyway.

Kelly-Jane said...

Your look lovely. I was thinking about custard filling too, glad to hear they turned out well, might try that next time!

Anonymous said...

I love that first photo! And the decorating of your carrot cake was really pretty. Yum!
Thanks for stopping by my blog!

AppleC said...

The photos of the muffin insides look WAY too good. I like the idea of custard as filling. Great job.

Sugar Siren said...

These look yummy!

lakegirl16 said...

Custard - yummy!! That's what I want to do next time!!!

Sugar said...

your muffin looks good...like the custard filling...

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