Jam doughnut muffins - recipe

Ingredients

Recipe , Jam , Muffin , Doughnut

1

Preheat the oven to 180°C (160°C fan, gas mark 3) and lightly grease a 12 hole muffin tin.
2
Place all the ingredients except the jam and sugar for dusting into a large mixing bowl and beat well with a wooden spoon until smooth. Place a spoonful of the mixture into each hole in the muffin tin.

For this step you'll need:
- 200g Butter (unsalted) softened
- 200 tbsp Unrefined golden caster sugar to dust
- 3 Egg(s) (free range) medium
- 300g Self-raising white flour
- 100ml Crème fraîche
- ½tsp Baking powder
- ½tsp Bicarbonate of soda
3
Make a dip in 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.

For this step you'll need:
- 12tsp Raspberry jam
4

Bake for 25 minutes until risen, golden and just firm to the touch.
5
Allow to cool for 10 minutes then remove from the tin and roll gently in caster sugar whilst still warm. Allow to cool then store in a cake tin.

For this step you'll need:
- 3 tbsp Unrefined golden caster sugar to dust

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