Jam Doughnut Muffins

Found this yummy recipe in a book by Catherine Atkinson who has worked in the Roux brothers patisseries, I have slightly amended it to suit me…..

Staying true to myself I tried to used Jersey ingredients in the recipe, including my own homemade Jersey raspberry jam which you can find the recipe for here on the blog.  These fabulous muffins I think are best eaten whilst they are still warm!!

Ingredients (makes 12 standard muffins)

250g Self raising flour

1 teaspoon baking powder

50g Jersey butter (unsalted)

80g caster sugar

2 eggs (large Jersey free range preferably), lightly beaten

225ml milk (I used Jersey blue)

1 teaspoon vanilla extract

6 teaspoons of jam (I used my homemade raspberry jam)

and to top it off:

25g melted butter

1 teaspoon ground cinnamon

25g golden granulated sugar


Preheat your oven to 200 degrees C/400 degrees F/gas mark 6. Line a 12 cup muffin tin with cases.

Mix the flour with the baking powder in a large bowl.  Add the butter in tiny pieces and rub the mixture together with your fingers until the mixture is like breadcrumbs.  Add the sugar and mix.

In a separate bowl mix together the eggs, milk and vanilla extract, then pour the milk mixture into the dry mix and mix with one hand until all is just combined.

Put a small spoon of mixture into each case.  Add approx 1/2 teaspoon of jam onto the muffin mix and top with another spoonful of mix.

Bake in the oven for about 20 minutes until golden brown and firm to the touch.  Allow to cool in the tin for a few minutes and then turn out onto a wire rack.

To finish the muffins off, brush with the melted butter, combine the sugar and cinnamon and sprinkle over there melted butter.


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