I first made these muffins for a family barbecue and they were a massive hit. They're also so much fun to make because you have to pop a spoonful of jam on a layer of mixture, then try and pour another layer of mixture on the jam and put the tray in the oven whilst hoping the jam doesn't sink to the bottom. Luckily I've never had any jam sink and hopefully never will.
These are a firm favourite of a friend of mine who in turn has friends who make jam. Whenever I make them, it always reminds me of all the flavors those friends make and how great they all taste (if you'd like to see their range just search for Strawberry Fields Foods).
Billy, if you're reading this, grab your jam and get baking matey!
You will need:
280g Plain white flour
1 tbsp Baking powder
1/8 tsp Salt
115g Caster sugar
2 Medium eggs
200ml Milk (as you can see in the photo below, I used soya milk and the muffins tasted no different to those made with cow's milk)
6 tbsp Sunflower oil
1tsp Vanilla essence
4 tbsp Jam (whichever flavor you prefer)
For the top:
115g Melted butter
150g Granulated sugar
1. Preheat the oven to 200 degrees (180 works for Fan, Gas 6) and place your muffin cases in a tray. Alternatively, you can just grease the tray if you don't want to use cases.
2. Sift together the flour, baking powder and salt into a bowl and stir in the caster sugar.
3. Separately beat the eggs adding in the milk, oil and vanilla essence. Make a well in the dry ingredients, then pour in the liquid. Gently stir together until the mixture is just about combined. Be careful not to over-mix as donuts are meant to be light and fluffy, more so than cupcakes/muffins.
7. Bake in the oven for 20 minutes, until they look golden brown. You can place a skewer through the middle to check they're done but remember that there is jam in the middle which may stick the skewer.
8. While the muffins are cooling on a wire rack, prepare the topping. Melt the butter in a wide shallow bowl and pour the sugar into another of the same size. Check the butter is closer to room temperature and dip the top of the muffin into the butter. Roll the muffin in the sugar. The topping can be done while the muffins are still warm if that is how you prefer to eat them. I tend to let mine cool purely because I usually make them when I'm expecting visitors and prepare them in advance.
With the excitement of the barbecue, I forgot to take a photo of the finished thing. I'll upload one next time I bake them :-)
These are a firm favourite of a friend of mine who in turn has friends who make jam. Whenever I make them, it always reminds me of all the flavors those friends make and how great they all taste (if you'd like to see their range just search for Strawberry Fields Foods).
Billy, if you're reading this, grab your jam and get baking matey!
You will need:
280g Plain white flour
1 tbsp Baking powder
1/8 tsp Salt
115g Caster sugar
2 Medium eggs
200ml Milk (as you can see in the photo below, I used soya milk and the muffins tasted no different to those made with cow's milk)
6 tbsp Sunflower oil
1tsp Vanilla essence
4 tbsp Jam (whichever flavor you prefer)
For the top:
115g Melted butter
150g Granulated sugar
1. Preheat the oven to 200 degrees (180 works for Fan, Gas 6) and place your muffin cases in a tray. Alternatively, you can just grease the tray if you don't want to use cases.
2. Sift together the flour, baking powder and salt into a bowl and stir in the caster sugar.
3. Separately beat the eggs adding in the milk, oil and vanilla essence. Make a well in the dry ingredients, then pour in the liquid. Gently stir together until the mixture is just about combined. Be careful not to over-mix as donuts are meant to be light and fluffy, more so than cupcakes/muffins.
4. Spoon a little of the mixture into the muffin cases, enough to fill half the space you would usually use for a regular muffin.
5. Place a slightly heaped teaspoon of jam in the centre of each muffin.
6. Careful pour over more mixture. Enough to cover the jam but not too much that you run out of mixture before finishing the muffins, or to make the muffins rise too much when in the oven.
7. Bake in the oven for 20 minutes, until they look golden brown. You can place a skewer through the middle to check they're done but remember that there is jam in the middle which may stick the skewer.
8. While the muffins are cooling on a wire rack, prepare the topping. Melt the butter in a wide shallow bowl and pour the sugar into another of the same size. Check the butter is closer to room temperature and dip the top of the muffin into the butter. Roll the muffin in the sugar. The topping can be done while the muffins are still warm if that is how you prefer to eat them. I tend to let mine cool purely because I usually make them when I'm expecting visitors and prepare them in advance.
With the excitement of the barbecue, I forgot to take a photo of the finished thing. I'll upload one next time I bake them :-)
