Sunday, 6 October 2013

Jam Doughnut Muffins

This jam doughnut will not stay long on the cake stand!!!! They are yummy

Use a silicone muffin tray for these muffins so they pop out easily or place in a metal tray without paper cases.

  • 200g butter, softened
  • 200g caster sugar
  • 3 eggs
  • 300g self raising flour
  • 100ml sour cream or creme fraiche
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 12 tsp strawberry jam
  • 3 tbsp caster sugar to dust

Set the oven to 180C/160C for fan oven.

Beat the butter and sugar together until light and creamy, then beat in the eggs one at a time until smooth. Add remaining ingredients and beat well until just smooth.

Place a little of the mixture into each muffin hole. make a dimple the centre of each cake with a teaspoon, then add a teaspoonful of jam to each one. Top with a little more mixture, and spread to make sure the jam is covered.

Bake for 25 minutes until risen, golden and just firm to the touch.

Allow to cool for 10-15 minutes then remove from the moulds and roll gently in caster sugar whilst still warm. Allow to cool then store in a cake tin.

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