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Ingredients

  • 2 cups flour
  • 1 tsp baking soda
  • ½ cup sugar
  • ¾ cup natural unsweetened yoghurt
  • 2 eggs
  • 1 tsp vanilla extract
  • 125g butter, melted
  • 4 Tbsp Craig’s Black Doris Plum Jam
  • 30g butter, melted
  • water
  • Cinnamon Sugar
  • ¼ cup sugar
  • 1 tsp ground cinnamon

Method

1. Preheat oven to 180°C (fan bake). Grease a 12-hole muffin pan.

2. Sift flour and baking soda into a mixing bowl. Stir in the sugar.

3. In a jug whisk together yoghurt, eggs and vanilla extract.

4. Carefully fold into the dry ingredients with the melted butter until just combined. Do not over mix.

5. Place a spoonful of the mixture into each muffin hole and make an indent in the centre. Drop a teaspoon of Craig’s Black Doris Plum Jam on top. Cover the jam with the remaining mixture. Smooth the tops with the back of a teaspoon. Bake for approx 18-20 minutes until they are golden and spring back when pressed. Remove from the oven and allow to cool in the tin for 5 minutes.

6. Brush the doughnuts lightly with melted butter then roll in the cinnamon sugar. Serve warm.

Tips

To make the Cinnamon Sugar:

Mix the sugar and cinnamon together.

Rate and Review

4 Ratings Jam & Cinnamon Doughnut Muffins


Reviews (4)


Carly's Review | Rating

These are super easy to make and taste amazing! I didn't bother with the cinnamon sugar and they were still fantastic.

Carolyn's Review | Rating

So easy, and yummy. I didn't roll in cinnamon/sugar either just did tops after they were cooked. I guess you could do the tops before cooking too.

Jirawat's Rating
Carol's Review | Rating

Just made these. Went down a treat for teenage boys Easy, put cinnamon & sugar in bowl & rolled them around. Worth it.