These amazing jam filled muffins taste and almost look like real deep-fried doughnuts, but with fewer calories and fat! The mixture makes 6 VERY large muffins, or between 8 and 9 smaller muffins. Use a high quality jam to fill them.
300g self raising flour
150g caster sugar plus 110g extra to coat
80ml vegetable oil
1 large free-range egg
1 teaspoon vanilla extract
6 teaspoons high fruit content jam (strawberry, raspberry or three fruit jam is best)
100g unsalted butter (melted)
1 teaspoon ground cinnamon
These amazing jam filled muffins taste and almost look like real deep-fried doughnuts, but with fewer calories and fat! The mixture makes 6 VERY large muffins, or between 8 and 9 smaller muffins. Use a high quality jam to fill them. This recipe was adapted from Food, Baby, Life.
Pre-heat oven to 180C/375F/Gas mark 4. Grease a 6 hole muffin pan with cake release spray or melted butter.
Put the flour with the caster sugar and a pinch of salt into a mixing bowl and mix well. Combine the vegetable oil, buttermilk, egg and vanilla extract into a jug and then add it to the dry mixture, stir to only just combine the ingredients - do not over mix.
Place a spoonful of the mixture into the prepared muffin holes and then with the back of a spoon, make an indentation and add the jam.
Cover the jam with the remaining muffin mixture and bake them for 20 minutes until they are well risen and golden brown.
Allow them to cool for a minute or two in the pan and then gently ease them out of the tin.
Mix the caster sugar with the ground cinnamon and when the muffins are cool enough to handle, brush each one with some of the melted butter and then roll them in the cinnamon sugar.