* A chain of Muffin shops have started selling these, make your own, you get more!
I just hate deep frying at home and really wanted something doughnut like, not the bread type baked ones (which I also love) but the jam filled and sugar laden variety. It has taken a few goes and tweaking of the final recipe that made me happy and here I am with something that is not a doughnut but tastes rather like one.
The recipe I based mine on was on the Australian site, Taste. This recipe calls for buttermilk, to me, if you don’t normally have it in the cupboard, don’t use it. Adding vinegar or lemon to room temperature milk makes a cheap alternative. If you have it, use it.
I made 12 smaller doughnuts, just the right size.
I have also filled with Nutella which worked well, Lemon curd may be the next filling.
Jam Donut Muffins, Muffinmum.com
2 cups self-raising flour (or 2 cups of plain flour, 3 tsp baking powder and 1/2 tsp baking soda)
2/3 cup caster sugar
pinch of salt
1/3 cup canola oil
1 large egg beaten
175ml buttermilk/ milk (if using milk, bring to room temperature – 45 odd seconds in microwave will do, add 3/4 tablespoon of white vinegar or lemon juice, leave to stand for 5 minutes and stir)
1 teaspoon vanilla extract
Jam/ Nutella for filling
100g unsalted butter, melted
1 tablespoon ground cinnamon and 3/4 cup sugar mixed
Preheat oven to 180°C and grease a 12 hole tin (or 6 if you want huge ones)
Sift the dry ingredients (flour, sugar, salt)
Add beaten egg, oil and vanilla extract to buttermilk/milk mix
Stir until just combined- mix should be dough like and fairly stiff
Put a dessert spoon into each hole (for 12), you will need about 1/3 of the mix left over
Put around 2/3 tsp of your decided filling in the centre of each
With the remaining mix, add a small amount of milk until the batter is thinner and drops off a spoon easier, this means it is less fussy to put on top of the filling.
Cover each hole with the runnier dough
Bake for 20 minutes, until light brown
Remove from tin and place on a rack
When you can handle them (I have chef hands) dip into the melted butter, getting it all over the outside
Then dip in the mix of white sugar and cinnamon
Muffin Mum 
This looks great! I’m also not a fan of (deep) frying which is why I haven’t tried making doughnuts yet. Pardon my ignorance … do you use a standard muffin tin or it is something special for doughnuts?
Just standard tins.
Reblogged this on Muffin-mum and commented:
These are all the rage at the moment.
this looks delicious! and the concept is interesting! 🙂