Doughnut Muffins
These delightful berry-filled muffins are a sweet treat that's perfect for any time of day. A soft and fluffy texture with a surprise burst of raspberry jam in the middle, these muffins are a joy to bake and enjoy. Dust them with extra sugar for an irresistible finish. Ideal for sharing with loved ones or as a delicious indulgence just for yourself.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- Leave the muffins to cool for 5 mins before lifting out of the tin and rolling in the extra sugar.
Cook Time
18M
Prep Time
PT20M
Yield
MAKES 12
Nutrition
- Calories: 229 calories
- Fat Content: 11 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 29 grams carbohydrates
- Sugar Content: 18 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.4 milligram of sodium
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