Name: Doughnut muffins
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: Makes 12
Cuisine: British
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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Doughnut muffins

Doughnut muffins

Sarah Cook

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Makes 12

Easy

Prep: 20 mins

Cook: 18 mins

A star rating of 4.8 out of 5.172 ratingsRate

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

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Homemade raspberry jam

A star rating of 4.3 out of 5.45 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal229
fat11g
saturates6g
carbs29g
sugars18g
fibre1g
protein3g
salt0.4g

low

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.

Recipe from Good Food magazine, January 2012

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A star rating of 4.8 out of 5.172 ratings

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