Anyway, I made something more easier today. This muffin can be ready in just less than an hour.
(adapted from "How To Be A Domestic Goddess", Nigella Lawson)
85ml corn oil or vegetable oil, plus more for greasing
1 large egg
1/2 teaspoon vanilla extract
200gm self-raising flour
60gm caster sugar
12 teaspoons strawberry jam (or any of your favourite jam)
scant 1/2 cup unsalted butter
1/2 cup granulated sugar
Preheat oven to 180°C and grease a 6-hole muffin pan.
With a fork or hand whisk, beat together the milk, oil, egg and vanilla extract. Stir this into the flour and 60gm sugar to just combine. (It doesn’t matter there are lumps as if you overbeat the batter, the muffins will be hard and tough.)
Spoon the mixture into each muffin mould so that its just under a third full. Then with a teaspoon add a dollop of strawberry jam - about the size of a fat lima bean- then top with more muffin mix so that the cases are just about full.
Put them in a preheated oven and cook for about 20 minutes or until the tops feel springy and resistant and the muffins have puffed up into little toadstools.
For the coating : Melt the butter. Combine the extra sugar and the cinnamon in a large bowl. When the muffins are cool enough to handle, brush each muffin with the melted butter, then roll in the cinnamon sugar. Serve while still a little warm.
I did not make the melted butter and coat with the sugar to my muffins
This jam doughnut muffin is best eaten when it is still warm.
You can always warm up the muffin in your microwave if you have
I am linking this post to the Bake Along event created by Joyce of Kitchen Flavours, Lena of Frozen Wings and Zoe of Bake for Happy Kids