You can use whichever jam you like, I went with raspberry. That was partly preference, and partly what we had in the fridge. I also did a few with maple syrup in the centre. Yum. I am sure other jams would be equally good. The recipe I used recommended a fairly small amount of jam in the centre, but I reckon you need a little more. If it comes out the side a bit, who cares eh?
So, without further ado - duffins, muffnuts, uh jammy donut-muffins...
Makes about 18 standard-size muffins
4 cups SR flour
1 + 1/3 castor sugar
1/4 tsp salt
1 tbsp cinnamon
2/3 cup oil (I used Lupi Organic Olive and it wasn't too strong in flavour)
2 large eggs
350 ml buttermilk (or normal milk with 2 tbsp lemon juice or white vinegar added)
2 tsp vanilla essence
50 g butter
1/2 cup castor sugar
1 tsp cinnamon
- Preheat oven to 180 degrees celcius. Spray muffin tins, or line with cupcake cases.
- If making your own buttermilk, add the lemon to the milk and set aside for 5 minutes.
- In a large bowl combine dry ingredients. In a separate bowl combine wet ingredients (except jam).
- Add the wet ingredients to the dry ingredients and combine gently - only until the mixture just comes together and no flour is showing. You don't want to overmix muffins.
- Place some into each muffin tray (about 1/3 of the way up). Place a dollop of jam in the centre. Cover with more muffin mix. You want them to fill about 3/4 of the way up the tin.
- Bake for 15-20 minutes (I used fan-bake and 15 minutes was enough).
- Remove from oven and set aside for a few minutes before removing to a wire rack to cool.
- Once the muffins are cool enough to handle, melt butter and put sugar and cinnamon in a shallow bowl.
- Brush tops of muffins with butter and roll around in the sugar, coating the tops with tastiness.
- Enjoy warm, or keep in an airtight container for another day. Buon appetit!