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Jam Doughnut Muffins

Jam Doughnut Muffins

Recipe Submitted By: bakingmad

These are divine warm from the oven (allow to cool a little as the jam is very hot) but also keep well for up to 3 days . Try them with a chunk of chocolate inside and rolled in cinnamon flavoured caster sugar too!

Preparation Time	15 minutes
Baking Time	25 minutes
Portions	12
Skill Level	Easy
Average Rating

Jam Doughnut Muffins Ingredients

200 grams	Soft Butter
200 grams	Golden Caster Sugar (Billington's)
3	Free Range Eggs
300 grams	Self Raising White Flour (Allinson Nature Friendly)
100 ml	Sour Cream
0.50 tsp	Baking Powder
0.50 tsp	Bicarbonate Of Soda
12 tsp	Raspberry Jam

Additional Ingredients

3 tbsp

Golden Caster Sugar (Billington's) to dust

This recipe uses

How to make Jam Doughnut Muffins

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Preheat the oven to 180°C/fan oven 160°C/Gas Mark 3
Place all the ingredients except the jam and sugar for dusting into a large mixing bowl and beat well with a wooden spoon until smooth. Place a spoonful of the mixture into 12 silicone muffins moulds (or line a tin with paper muffin cases )
Make a dip in the centre of each cake with a teaspoon, then add a teaspoonful of jam to each one. Top with a little more mixture, and spread to make sure the jam is covered
Bake for 25 minutes until risen, golden and just firm to the touch.
Allow to cool for 10 minutes then remove from the moulds and roll gently in caster sugar whilst still warm. Allow to cool then store in a cake tin.

Reviews

Read all reviews (2) | Average rating: 3 stars

"mines actually looked like muffins not donuts but tasted great really delicious would recommend not coating in sugar after baked as it is already sweet :)"

14-06-2011 | Author: chocolate101 | 4 stars

"Mine came out like cupcakes and the jam sank to the bottom. Too soft and crumbly to take out and roll in sugar. Didn't really work "

Bakingmad: "Thanks for your comments, the jam does indeed tend to sink to the bottom of the muffins but they are none the worse for this. We rolled them on sugar to make them look like doughnuts but do leave this off if you prefer them less sweet. We have not found them to be too crumbly when we made them so perhaps your mixture was a little dry or over mixed. Try adding another tablespoon of sour cream if the mixture is not of a very soft dropping consistency."

16-07-2011 | Author: hlw1810 | 1 stars

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