Making muffins is child’s play

Making Nigella’s ‘Jam Doughnut Muffins’ is something kids will love – as will you!

Nigella claims that these ‘Jam Doughnut Muffins’ are something easy enough that her kids could help out with in the kitchen, and that’s definetely true as the batter took me all of about 5 minutes to put together. However, she also claims that the danger with these little morsels is that they taste so good, you may be tempted not to share, and she definetely does not lie here.

Now, I’m not a huge doughnut fan, as the whole deep-fried aspect tends to leave me feeling a bit sick, as well as making my stomach feel like lead, but there is something in their light, airy texture and slight chewiness that I miss, and these muffins come about as close to replicating that aspect as any other cake I’ve made/tasted. To keep the calorie count slightly lower, I’ve refrained from dipping them in melted butter and rolling them in a cinnamon sugar mix, but I imagine that doing so would make them taste a whole lot closer to your typical doughnut!

They’re called ‘Jam Doughnut Muffins’, but where’s the jam?

Here ’tis!

The making of the batter is excessively easy, but I had difficulty with the jam – Nigella doesn’t give any clear instructions on how much is to be added so I put about 1/4 tsp in each, but had to be wary of the jam sinking towards and out the bottom of the muffin after the first tray I removed all ended up being bottomless.

So, if you’re after a baked doughnutty treat that doesn’t have the deep-fried aspect, give these a try, but do be warned that their moreish goodness makes it difficult to stop at eating just one!

Jam Doughnut Muffins (from Nigella’s “How To Be A Domestic Goddess”)

125ml milk
85ml vegetable oil
1 large egg
1 tsp vanilla extract
200g self-raising flour
100g caster sugar
12 teaspoons strawberry jam

For topping:
100g unsalted butter
150g caster sugar
1 tsp cinnamon powder

1. Preheat the oven to 190 degrees C.

2. Beat together milk, oil, egg and vanilla extract. Add the flour and caster sugar and beat till just combined – don’t worry about lumps, overbeating will result in tough muffins.

3. Spoon into incredibly well-greased or silicon 12-bun mini muffin tray till each is 2/3 full, then carefully spoon 1/4 tsp of jam on top (making sure to keep it towards the middle) and cover with more batter till each mould is full.

4. Place tray into the preheated oven and cook for about 20 mins, or till tops are golden and feel springy to the touch. Remove from the oven and cool in tray, then remove to a cooling rack.

5. Melt the additional butter, and mix together the cinnamon and sugar in a seperate bowl. Dip the tops of the muffins in the melted butter, then roll in the cinnamon sugar and enjoy :)

Though they taste best whilst warm, even cold they’re a delightful little treat!

[tags]doughnuts, muffins, Nigella, cinnamon, jam [/tags]

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