Wednesday, 31 July 2013

Doughnut Muffins

Im a bit partial to the old doughnut. 
Warm, filled with sticky and oozy jam, sweet, crunchy cinnamon and sugar on top- Yummo!
They were one of the foods I craved during my third pregnancy....
in hindsight, I wish I had baked these muffins earlier!
I finally trialled this recipe a few months ago and well, it must be shared. 
I dedicate this one to all my friends and readers (who I don't know) that may live out of town or away from shops, and for those Mums with little children who may not get a chance to leave the house.
It's a sugar hit where one is just not enough!

This recipe comes from the cookbook "In the Kitchen" by Allan Campion & Michele Curtis. As they say in their book, "these muffins taste like doughnuts with a fraction of the work!"

You will need...
250g SR Flour
pinch of salt
1 tsp ground cinnamon
1/3 cup vegetable oil
150g caster sugar
1 egg
2/3 cup milk
75g melted butter
110g caster sugar-extra
1 tsp ground cinnamon-extra
strawberry jam

Firstly, preheat your oven to 180 degrees celcius.
Sift together the flour, salt and cinnamon into a bowl. In a jug or bowl, 
mix together the oil, sugar, milk and egg. Add this mix to the flour and stir until combined. 
Spoon into muffin tins or baking cups. 
At this stage, if you would like jam in the middle, only pour half mix into the tin, then a spoonful of jam. Followed by another spoonful of muffin mix. Jam is optional!
Bake in oven for 18-20 minutes or until golden brown.
Whilst muffins are in the oven, melt the btter. Mix together the extra sugar and cinnamon.
Once muffins have finished baking, remove from oven and allow to sit for a few minutes. 
Dip tops into the melted butter then into the sugar /cinnamon mix. 
Allow to cool.....or if you have no self control like whilst warm!

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