These are called doughnut muffins but in truth are not very doughnut-like at all. The sugar coating and spoon of jam in the centre is about as far as it goes. What they do have going for them is no resting or rising is needed and no vats of boiling oil are required. They are very quick to throw together, taste better the day after you make them and keep for four or five days in a sealed container. They also make a very acceptable breakfast muffin and kids just love them.
The original recipe for these little cakes is from BBC Good Food Magazine and lists raspberry preserve, which I love. But some are not keen on the pips, so I used the universal crowd pleaser that is Bonne Maman’s Strawberry preserve instead. Show me someone who doesn’t like strawberry jam and I will show you a kitten kicker.
150g caster sugar
200g plain flour
1 tsp baking powder
100ml plain yoghurt (I used regular Glenisk but low-fat works just as well)
2 large eggs
1 tsp vanilla extract
150g butter, melted
12 tsp strawberry preserve
150g caster sugar to coat
Makes 12 muffins
Heat the oven to 180°c and lightly grease a 12-hole muffin tin.
Put the sugar, flour and baking powder in a bowl and mix to combine.
In another bowl, whisk together the yoghurt, eggs and vanilla extract. Pour the wet ingredients and melted butter into the dry ingredients and fold until mixed well.
Place 2 tbsp of the mixture into each muffin hole. Add 1 tsp of the jam into the centre of each and then cover with the rest of the batter.
Place the muffins into the oven and allow to bake for 15-20 minutes until golden brown and cooked through.
Remove from the oven and allow to cool for 5 minutes in the tin before removing and tossing in the caster sugar. Top tip folks – keep them bottom side up after coating as they will hold their sugar crust better.