Raspberry Jam Doughnut Muffins
Soft muffins hiding a raspberry jam centre, brushed with butter and rolled in cinnamon sugar like a jam doughnut.
š³ Cook: 20 minš½ļø Makes 6
Ingredients
| 2 cups | 480 ml | self-raising flour |
| 2/3 cup | 160 ml | caster sugar |
| 1/3 cup | 80 ml | vegetable oil |
| 1 | egg, large | |
| 175 ml | buttermilk | |
| 1 tsp | 5 ml | vanilla extract |
| 3 tsp | 15 ml | raspberry jam |
| 100 g | unsalted butter | |
| 1 tsp | 5 ml | ground cinnamon, to serve |
| 1/2 cup | 120 ml | caster sugar, extra, to decorate |
Instructions
- Preheat the oven to 180Ā°C (350Ā°F) and grease a 6-hole muffin pan.
- Sift the flour into a medium bowl, then add a pinch of salt and the caster sugar.
- In a jug, combine the vegetable oil, egg, buttermilk and vanilla extract.
- Add the wet mixture to the dry ingredients and stir just to combine.
- Place a spoonful of the mixture in each muffin hole and make an indent in the centre.
- Fill each indent with a generous 1/2 teaspoon of raspberry jam. Cover the jam with the remaining muffin mixture and bake for 20 minutes.
- Remove from the oven and set aside to cool slightly.
- Meanwhile, melt the butter.
- Combine the extra sugar and the cinnamon in a large bowl. When the muffins are cool enough to handle, brush each with the melted butter and roll in the cinnamon sugar.
- Serve while still a little warm.