Jam Doughnut Muffins (Nigella Lawson)
These sugary lovelies are so addictive. You know what? They are rolled in butter and sugar. Brilliant recipe by Nigella. If you put aside calories for once, these muffins are heaven-sent. I kid you not. Anyway, in the end, I only roll one muffin in butter and sugar. I keep the rest naked and they all taste just as good.
I bake these muffins because I'm joining Bake-Along #71! I missed the previous two sessions, i.e. maple pecan pie because I couldn't afford to spend a fortune and end up with an inedible pie (I fear making pie dough. The steps are complicated. Any fail-proof recipe?) and macarons (anything that involves beating egg whites to get stiff peak is out of my league). :'(
Anyway, back to these muffins. Recipe is adapted from the suggested link here.
(Yields 12 mini muffins)
Note: I used a 6-square-hole normal-sized muffin pan, so I made 6 muffins
125ml milk (I used 1/2 cup fresh milk)
85ml corn or other vegetable oil (I used 5 tablespoons rice bran oil, plus more for greasing)
1 large egg
1/2 teaspoon vanilla extract
200g self-rising flour (I used 1 & 1/3 cups all-purpose flour plus 1 teaspoon baking powder plus 1/4 teaspoon salt)
100g caster sugar (I used 1/3 cup molasses sugar)
12 teaspoons strawberry jam (I used 6 teaspoons homemade chia jam)
100g unsalted butter (I used 1/3 cup unsalted butter, melted)
150g granulated sugar (I used 1/3 cup demerara sugar)
1 well-greased 12-cup mini-muffin pan (I used a 6-square-hole normal-sized muffin pan)
1. Preheat oven to 190°C. Grease a 6-square-hole normal-sized muffin pan generously with oil.
2. In a bowl, beat together milk, oil, egg, and vanilla extract with a fork. In another bowl, sift flour, baking powder, and salt. Whisk in sugar until combined. Fold the wet ingredients gently into the flour mixture until just combined. Do not over-mix or you will get tough muffins.
3. Put a spoonful of mixture into each muffin cup until 1/3 full. Then, add a teaspoonful of jam, followed by another spoonful of mixture.
4. Bake for about 20 minutes until the muffins are gloriously risen and the tops feel springy to touch. Let cool before unmoulding.
5. Roll the muffins in melted butter and sugar. Serve.
|Adding a dollop of jam to each hole.|
|Ready to be rolled in butter and sugar!|
|Unmoulded from the muffin pan after cooled down.|
|I roll one muffin in butter and sugar.|
|Gooey jam inside.|
|Cut into bite-sized pieces before eating.|
These muffins are so easy to make. Preparation takes about 10-15 minutes and baking time is 20 minutes. So, why don't you bake some too? :)
I'm linking this post to the event, Bake-Along #71: Theme - Jam Doughnut Muffins organized by Joyce from Kitchen Flavours, Lena from Frozen Wings, and Zoe from Bake for Happy Kids.