Eight Bells

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Friday, May 21, 2010

Jam Doughnut Muffins

For those of you who love a nice warm muffin but also crave a sugary jam doughnut, now you don't have to choose! This recipe will make 12-15 muffins.

Jam Doughnut Muffins

1 3/4 cups flour
1/2 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup sugar
3/4 cup milk
1 1/2 teaspoons baking powder
1/2 teaspoon nutmeg
1/3 cup oil
1 egg
jam (I used raspberry)


1/2 cup melted butter
1 teaspoon cinnamon
1/4 cup sugar

Preheat your oven to 180C.
In a bowl combine flour, baking powder, salt, nutmeg and cinnamon. In another bowl, using a whisk, thoroughly combine the oil, 3/4 cup of sugar, egg and milk.
Add liquid to dry ingredients and gently fold in with a spatula until combined.
Using a dessert spoon, half fill your muffin tins with batter then using two teaspoons gently drop about a teaspoon of jam on top of the batter then add enough batter to just cover the jam.
Bake at 180C for 20-25 minutes until the tops of the muffins are just starting to turn golden brown.
Remove muffins from the oven and mix 1/4 cup of sugar with 1 teaspoon of cinnamon. Brush the muffins generously with the melted butter then spoon over your sugar and cinnamon mixture until the muffins are coated well.
Eat immediately or heat briefy in a microwave being careful not to over heat as the hot jam can be dangerous. Yum!


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