Baked Jam Doughnut Muffins
The Secret Recipe Club
Today sees me sharing another Secret Recipe Club recipe, and this time I have chosen a real sweet treat, Jam Doughnut Muffins, a recipe that I found on my secret assigned blog for August which was Food. Baby. Life. Food.Baby.Life is written by Susan, who is married with three little boys; she lives in Australia and is studying Naturopathy as part-time student. Susan is very keen on healthy food and tries wherever possible to bake “sugar-free” when she bakes any treats in her kitchen. She has an amazing array of recipes on her blog and I was very tempted to try her recipes for Apple Streusel Slice, Caramel Bars, Garlic Chive and Mozzarella Parathas, Toasted Almond Scones, Beetroot Ravioli with Walnuts and Goat’s Cheese as well as Mushroom Lasagne and Cheese and Tomato Galette. However, it was her recipe for Jam Doughnut Muffins that caught my eye as I have been meaning to try these “baked” doughnut style muffins for some time now, and the recipe looked very easy to make.
This is an amazing recipe – if you make them, you WILL be rewarded with 6 jumbo sized muffins that actually look and taste like doughnuts! There’s no deep fat to contend with and therefore no excess calories or fat that is associated with the usual deep-fried version. Next time I make these, and there will be a next time, I am going to make them slightly smaller, as they really were quite enormous and I think I would prefer 8 or 9 slightly smaller ones. The original recipe suggests strawberry jam, but I used a very high quality Scottish three berry conserve which was just fabulous although the colour is not as vivid red as a strawberry jam.
The original recipe on Susan’s blog comes from taste.com.au but I changed all the measurements to metric, as they are a mixture of Aussie cups and metric, which is somewhat confusing, and I also suggest using a different flavour jam too. In place of the vegetable oil I used melted butter and I also added a couple of spoonfuls of vanilla sugar to the cinnamon sugar finish. The texture of these doughnut muffins is light and very doughnut like, which is crazy as there is no yeast in the recipe, and they aren’t fried either…….I suspect it’s a combination of things, such as the ingredient proportions and the final coating of flavoured sugar which is “glued on” by a melted butter coating on the muffins.
Do try these muffins, the original recipe is here: Susan’s Jam Doughnut Muffins, but I have created a printable recipe card for my version below. Tips: Use less butter to coat the muffins before dredging them in the sugar – the recipe suggests 100g (4ozs) I used about 60g (2 1/4 ozs) of butter, I also used a lot less sugar too. There is no need to use paper cases, but you must make sure that the muffin holes are very well-greased with either melted butter or cake release spray. Just like real fried doughnuts, these are best eaten on the day that they are made, so freeze any muffins that are left – I popped mine into a zip-lock bag and they froze and defrosted beautifully.
That’s it for today, DO try these delicious treats, they are SO easy to make and the results are really surprising! See you soon with some more traveller’s tales, as well as some new recipes and product reviews. Karen
Secret Recipe Club is a way to not only find but share new blogs. Each month, one member is assigned to another member from their group secretly (hence the name). That person selects a recipe (or more) to make, photograph, and then will draft up a blog post. Everyone in the group posts on the same Monday together and gets to see who had their blog and what recipe(s) they chose. It’s such a fun experience and it’s a great way to get new followers, too. There are always new blogs to discover and our club has plenty to offer!