Doughnut Muffins

These individual sugar-dipped cupcakes are baked not fried but taste just as delicious and are best straight from the oven

• Cooking Time Prep 20 mins
  Cook 18 mins
• Skill Level Easy
• Servings Makes 12

Nutrition per serving

• Kcalories

  229

• Protein

  3g

• Carbs

  29g

• Fat

  11g

• Saturates

  6g

• Fibre

  1g

• Sugar

  18g

• Salt

  0.4g

Ingredients

• 140g golden caster sugar, plus 200g extra for dusting
• 200g plain flour
• 1 tsp bicarbonate of soda
• 100ml natural yogurt
• 2 large eggs, beaten
• 1 tsp vanilla extract
• 140g butter, melted, plus extra for greasing
• 12 tsp seedless raspberry jam

Directions

1. Heat oven to 190C/170C fan/gas 5. Lightly grease a 12-hole muffin tin (or use a silicone one). Put 140g sugar, flour and bicarb in a bowl and mix to combine. In a jug, whisk together the yogurt, eggs and vanilla. Tip the jug contents and melted butter into the dry ingredients and quickly fold with a metal spoon to combine.
2. Divide two-thirds of the mixture between the muffin holes. Carefully add 1 tsp jam into the centre of each, then cover with the remaining mixture. Bake for 16-18 mins until risen, golden and springy to touch.
3. Leave the muffins to cool for 5 mins before lifting out of the tin and rolling in the extra sugar.

Categories: Cakes & Baking