Jam & Cinnamon Doughnut Muffins
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35 Min
Prep : 15 mins Cook: 18-20 mins
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Is it a doughnut or a muffin? We’ll let you decide but what we can tell you is that they taste amazing! With our interpretation you get the taste of a jam filled doughnut but without all the hassle. Best enjoyed warm but trust us they won’t last long!
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12 Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
2 cups flour
2
1 tsp baking soda
3
½ cup sugar
4
¾ cup natural unsweetened yoghurt
5
2 eggs
6
1 tsp vanilla extract
7
125 g butter, melted
8
4 Tbsp Craig’s Black Doris Plum Jam
9
30 g butter, melted
10
water
11
Cinnamon Sugar
12
¼ cup sugar
13
1 tsp Gregg's Ground Cinnamon
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How do I make it ?
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Step 1
Preheat oven to 180°C (fan bake). Grease a 12-hole muffin pan. Step 2
Sift flour and baking soda into a mixing bowl. Stir in the sugar. Step 3
In a jug whisk together yoghurt, eggs and vanilla extract. Step 4
Carefully fold into the dry ingredients with the melted butter until just combined. Do not over mix. Step 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. Step 6
Brush the doughnuts lightly with melted butter then roll in the cinnamon sugar. Serve warm. To make the Cinnamon Sugar:
Step 1
Mix the sugar and Gregg's Ground Cinnamon together. Made With
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