Tuesday, 23 April 2013

Raspberry Doughnut Muffins

These sounded really interesting when I first saw them so I thought they were worth a try. I got the recipe from BBC Good Food but altered it slightly. I decided to just sprinkle some sugar on the top of the muffins before they'd cooled down, instead of rolling the whole muffin in sugar and used slightly more than 1 teaspoon of jam in them, just to make them a bit more fruity! 

I was really pleased with the way they turned out! The dough is just in between a cake and a doughnut; they aren't really doughy like doughnuts tend to be, but they're a bit firmer than a standard cake! 

The raspberry jam inside just gives it a bit more of an edge on standard muffins and I'll definitely be making these again; maybe with some different types of filling!


140g caster sugar, plus a sprinkle extra for dusting
200g plain flour
1 tsp bicarbonate of soda
100ml natural yoghurt
2 large eggs
1 tsp vanilla extract
140g butter, melted
18 tsp seedless raspberry jam


1) Preheat oven to 190C/Gas Mark 5 and grease a 12-hole muffin tin.
2) Place the sugar, flour and bicarbonate of soda in a bowl and mix until fully combined.
3) Place the eggs, yoghurt and vanilla in a jug and whisk together.
4) Pour the jug contents and melted butter into the dry ingredients and fold into the dry mix.
5) Spoon two thirds of the mixture into the muffin tins then carefully place around 1 and a half teaspoons of jam into the centre.
6) Cover with the remaining mixture then bake for 16-18 minutes until risen, golden and springy to the touch.
7) Leave the muffins to cool in the tin for a around 10 minutes before lifting out and allowing to cool fully on a wire rack.

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