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Jam & Cinnamon Doughnut Muffins
Jam & Cinnamon Doughnut Muffins
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Jam & Cinnamon Doughnut Muffins

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!

Makes 12
Prep Time 15 mins
Cook Time 18-20 mins
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 Gregg's Ground Cinnamon

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
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.
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2 cups flour
1 tsp baking soda
½ cup sugar
¾ cup natural unsweetened yoghurt
2 eggs
1 tsp vanilla extract
125 g butter, melted
4 Tbsp Craig’s Black Doris Plum Jam
30 g butter, melted
water
Cinnamon Sugar
¼ cup sugar
1 tsp Gregg's Ground Cinnamon
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