Mini doughnut muffins
- August 2017
- Makes 24 muffins
- Hands-on time 25 min, oven time 7-8 min
Martha Collison’s mini jam doughnut muffins are a quick fix when you’re craving doughnuts – they make a moreish afternoon tea treat.
Looking for full-size doughnuts? Look no further than this classic jam doughnut recipe.
- 3.8g (2.3g saturated)
- 7.3g (4.2g sugars)
- 100g butter
- 75g caster sugar, plus extra to dust
- 100g plain flour
- ½ tsp bicarbonate of soda
- 50ml natural yogurt
- 1 medium free-range egg
- 1 tsp vanilla extract or vanilla bean paste
- 1 tbsp raspberry jam
- 1 tbsp apricot jam
You’ll also need…
- 24-hole mini muffin tray
- 2 disposable piping bags
- Heat the oven to 200°C/180°C fan/gas 6. Melt the butter in the microwave and use a pastry brush to grease all the holes of the muffin tray with a little of the butter.
- Put the caster sugar, plain flour and bicarbonate of soda in a large mixing bowl and combine.
- In a small jug, mix the remaining melted butter with the yogurt, egg and vanilla. Pour the wet ingredients into the dry ingredients and gently fold them together using a large metal spoon until just incorporated.
- Divide the mixture equally among the holes in the muffin tray using a teaspoon, then bake for 7-8 minutes or until golden brown and risen.
- While the muffins are baking, spoon the jams into the 2 disposable piping bags and snip the end off each with a pair of scissors. Remove the muffin tray from the oven and roll the hot doughnut muffins in caster sugar, then make a small hole with a skewer in the bottom of each and pipe raspberry jam into the centre of 12 doughnuts and apricot jam into the other 12. These beauties are best eaten while still warm.
Make these up to 48 hours in advance and keep in a sealed container.
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