damson doughnut muffins
these are wonderfully simple to make – muffin trays are brushed with melted butter, each muffin hole is partially filled with batter, a little jam spooned in which is then covered with more batter. when the muffins come out the oven they are rolled in sugar while still warm, so the sugar sticks and coats the muffin. eaten while warm they are similar to doughnuts, with their sugar coating and jam centre, but without the faff-factor and less of the unhealthiness. we used damson jam, as these were made after a damson scrumping session.
doughnut muffins (makes 12)
180g unsalted butter, melted
150g natural yoghurt
300g self raising flour
275g caster sugar
jam - ideally one that's a bit runny
preheat the oven to 190c. brush the holes of your muffin tin with 1 tablespoon melted butter; let the rest of the butter cool slightly. put the tin in the oven for 5 minutes to warm up (not necessary if you use a silicon tray).
beat together the yoghurt and eggs then stir in the remaining melted butter. in a large bowl mix the flour, 200g caster sugar and a good pinch of salt. stir the wet ingredients into the dry, mixing well to remove any lumps.
remove the muffin tray from the oven and fill each 2/3 full with batter then spoon over 1-2 teaspoons of jam and cover with the remaining batter. bake for 15-20 minutes until golden. cool the muffins in the tray for 2 minutes then turn out and roll in the remaining sugar. eat while warm.