These stunning and extremely delicious jam doughnut muffins combine two tasty baked goods into one. Try this easy jam doughnut recipe at your next high-tea or casual gathering.
Ingredients
2 cups self-raising flour
2/3 cup caster sugar, 1/2 cup extra to coat
1/3 cup vegetable oil
1 egg
180ml buttermilk
1 teaspoon vanilla extract
3 teaspoons IXL jam
100g butter
1/4 cup cinnamon sugar
Method
Pre-heat oven to 180°C. Grease a 6 hole muffin pan
Sift flour into a bowl, add a pinch of salt and the caster sugar. In a jug, combine the oil, egg, buttermilk and vanilla extract. Add to the dry mixture and stir to only just combine
Place a heaped tablespoon of the mixture in each muffin hole and make an indent in the centre. Fill each indent with a generous 1/2 teaspoon of IXL jam. Cover the jam with the remaining muffin mixture, ensuring jam is covered
Bake for 20 minutes. Remove from oven and set aside to cool slightly
Meanwhile, melt butter. Combine the extra sugar and cinnamon in a large bowl. When the muffins are cool enough to handle, brush each muffin with the melted butter, then roll in the cinnamon sugar. Serve warm
