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Doughnut muffins

Doughnut muffins

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A star rating of 4.8 out of 5.154 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 12

These individual sugar-dipped cupcakes are baked not fried but taste just as delicious and are best straight from the oven

Nutrition: per serving
HighlightNutrientUnit
kcal229
fat11g
saturates6g
carbs29g
sugars18g
fibre1g
protein3g
low insalt0.4g
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Ingredients

Method

  • STEP 1

    Heat oven to 190C/170C fan/gas 5. Lightly grease a 12-hole muffin tin (or use a silicone one). Put 140g sugar, flour and bicarb in a bowl and mix to combine. In a jug, whisk together the yogurt, eggs and vanilla. Tip the jug contents and melted butter into the dry ingredients and quickly fold with a metal spoon to combine.

  • STEP 2

    Divide two-thirds of the mixture between the muffin holes. Carefully add 1 tsp jam into the centre of each, then cover with the remaining mixture. Bake for 16-18 mins until risen, golden and springy to touch.

  • STEP 3

    Leave the muffins to cool for 5 mins before lifting out of the tin and rolling in the extra sugar.

Goes well with

Recipe from Good Food magazine, January 2012

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Overall rating

A star rating of 4.8 out of 5.154 ratings
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