Jam Donut Muffin

INGREDIENTS

300 (2 cups) self-raising flour

2/3 cup caster sugar, plus 1/2 cup extra to coat

80ml vegetable oil

1 large egg

175ml buttermilk

1 tsp vanilla extract

3 tsp good-quality strawberry jam

100g unsalted butter

1 tsp ground cinnamon
METHOD

Preheat oven to 180°C and grease a 6-hole muffin pan.

Sift the flour into a medium bowl, then add a pinch of salt and the caster sugar. In a jug, combine the vegetable oil, egg, buttermilk and vanilla extract. Add to the dry mixture and stir to only just combine. Place a spoonful of the mixture in each muffin hole and make an indent in the centre. Fill each indent with a generous 1/2 teaspoon of strawberry jam. Cover the jam with the remaining muffin mixture and bake for 20 minutes. Remove from the oven and set aside to cool slightly.

Meanwhile, 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.

TASTINESS YOU CAN ADD

Different Jams
Nutella

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COOK IT. TASTE IT. RATE IT.
Robyn Laing