Doughnut muffins

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• PrincessCJ82

  22 January 2012

  PrincessCJ82 rated and commented on this recipe

  

  Loved these. Going to try filling them with nutella and rolling in caster sugar with some ground cinnamon. Agree that the amount of sugar to roll them in is a bit much.

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• shirley1265

  22 January 2012

  shirley1265 commented on this recipe

  Me again but I can't get over how easy and deeeeeeeeeelicious these are. My 10 yr old had a group of friends round today so I made half with jam and half with Nutella. They went down an absolute treat with everyone.

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• dervlie

  22 January 2012

  dervlie rated and commented on this recipe

  

  Made one half with jam as stated in the recipe. Made other half with 90g of plain flour and 20g of cocoa powder, then added nutella instead of jam. Resulting in mini double choc muffiny doughnuts! yummy!!

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• dominiqueej

  22 January 2012

  dominiqueej commented on this recipe

  Yummy, although the name is slightly misleading, it's only like a doughnut if you really really think about it, I treated it like a normal muffin and didn't roll in sugar. I've made filled muffins before and the trick to prevent jam/lemon curd sinking is to only add lots of mixture at the bottom, at least 2/3, then a tsp of filling and top with another 1/3 because I know the filling will definitely sink.

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• isapple

  22 January 2012

  isapple rated and commented on this recipe

  

  Good! I was dubious especially as I didn't have any bicarb so risked a replacement with 2tsp baking powder. Worked out fine and they were surprisingly doughnut-y. I agree they took a little longer in the oven than stated. Would make these again

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• ginger

  23 January 2012

  ginger rated and commented on this recipe

  

  So yummy & so easy to make, guessing there'll be none left by the end of the day!!

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• Jodie Rees

  23 January 2012

  Jodie Rees rated and commented on this recipe

  

  I'm going to have another go as the jam sunk to the bottom of mine. But the sponge did taste surprisingly like a doughnut. Very nice.

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• Pottermiss

  23 January 2012

  Pottermiss rated and commented on this recipe

  

  Very nice indeed. I did however have the same problem as a few others, in that the jam sank to the bottom. I made 12 just like the recipe said and I definitely put at least 2/3 mixture in first?? Could it be the brand of jam? I used the tiptree seedless raspberry which is more like jelly in consistency (but heavier) then actual jam... P.s still polished them off in record breaking time ;)

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• cynthia

  23 January 2012

  cynthia rated and commented on this recipe

  

  It was incredibly easy to make and the muffins came out fluffy and delicious! :) I didn't have any problem with the jam sinking to the bottom..

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• chrisgalea

  24 January 2012

  chrisgalea rated and commented on this recipe

  

  I used nutella instead of jam since my kids are big nutella fans. They really liked them

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• WebbyK

  24 January 2012

  WebbyK commented on this recipe

  Everyone loved these. Looked and smelled like doughnuts! Will be making these again

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• WebbyK

  24 January 2012

  WebbyK rated this recipe

  

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• LOTTIE

  25 January 2012

  LOTTIE commented on this recipe

  These are so quick to put together and in my fan oven were cooked perfectly in 15 minutes. The best sponge recipe ever and lovely and light. Next time I will put custard in some of them!

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• VenDen

  25 January 2012

  VenDen rated and commented on this recipe

  

  This is one o the best muffin recipes by far! My family and friends loved it. Followed the recipe to the letter, except I was a bit heavy handed with the Raspberry Jam...I will use much less next time Besides that....yummy.

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• Karen44

  28 January 2012

  Karen44 rated and commented on this recipe

  

  Absolutely superb muffins! Made them today and my family demolished them. I followed the recipe but made 9 muffins as I wanted to make sure my jam did not sink. So I put plenty of mixture in my cases before adding the jam. Will definitely make these again but as someone else commented will try putting custard in rather than jam. Sounds gorgeous!!

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• Chris

  30 January 2012

  Chris rated and commented on this recipe

  

  First attempt at muffins, tasted great. Only problem I had could not get sugar to to stick.

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• Frantic Flapjack

  30 January 2012

  Frantic Flapjack rated and commented on this recipe

  

  These tasted really good but didn't look too great. I think the tin I used was too small and so they were overfilled and spilled over the top so I ended up with "muffin top"! The jam also fell out of the bottom but I managed to push it back in! All in all, a bit of a failure but they still got eaten up.

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• Jo

  31 January 2012

  Jo rated and commented on this recipe

  

  Absolutely divine! 15sec on full in microwave to warm through. Nutella ones next.....

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• Jo

  31 January 2012

  Jo commented on this recipe

  If it helps, I actually weighed mine out, 20g of mix, just under a teaspoon of jam, then 17-20g of mix on top covering the jam. Didn't have any jam sinking or leaking but you could just see it through the top! You could do slightly more mix at the base....

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• cupcake

  02 February 2012

  cupcake commented on this recipe

  Made these today, wow they are soooo yummy! The outside is really crisp and the inside light and fluffy. They tasted so good I can forgive the fact that I only got 10 out of the mix and my jam went straight to the bottom. (inspite of only just covering the jam with mixture) I will definitely make these again and try lots of other fillings.

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Ingredients

• 140g golden caster sugar , plus 200g extra for dusting
• 200g plain flour
• 1 tsp bicarbonate of soda
• 100ml natural yogurt
• 2 large eggs , beaten
• 1 tsp vanilla extract
• 140g butter , melted, plus extra for greasing
• 12 tsp seedless raspberry jam

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Difficulty and servings

MAKES 12

Preparation and cooking times

Prep 20 mins

Cook 18 mins

Ingredients

• 140g golden caster sugar , plus 200g extra for dusting
• 200g plain flour
• 1 tsp bicarbonate of soda
• 100ml natural yogurt
• 2 large eggs , beaten
• 1 tsp vanilla extract
• 140g butter , melted, plus extra for greasing
• 12 tsp seedless raspberry jam

PER SERVING

229 kcalories, protein 3g, carbohydrate 29g, fat 11 g, saturated fat 6g, fibre 1g, sugar 18g, salt 0.4 g

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