Easy Baking Jam Doughnut Muffins

This is by far the best baking I have done. It's so easy and they taste amazing. I got the Recipe from a book named Easy Baking from Marks and Spencer's. The book suggests that you place your ingredients into a muffin tin, as I had no muffin tin, I settled for a yorkshire pudding tray. Hence why my doughnuts look a spaceship shape. The book also suggests to leave cooking for 20mins. However they rise quick and my needed no more than 10mins, so keep an eye on them. Add lots of sugar and ENJOY.


INGREDIENTS:

Makes 12

Oil or melted butter, for greasing

280g/10oz plain flour

1 tsp baking powder

1/8 tsp salt

115g/4oz caster sugar

2 eggs

200ml/7fl oz milk

6 tbsp sunflower oil or 85g/ 3oz butter, melted and cooled

1tsp vinilla extract 

4tbsp strawberry jam or raspberry jam 

Topping

115g/4 oz butter

150g/ 5 1/2 oz granulated sugar 

Preheat the oven to 200C/400F/Gas Mark 6. Grease a 12-Cup muffin tin.

Sift together the flour, baking powder and salt into a large bowl. Stir in the casting sugar.

Lightly beat the eggs in a large jug or bowl, then beat in the milk, oil and vanilla extract. Make a well in the centre of the dry ingredients and pour in the liquid beaten ingredients. Stir gently until combined; do not over-mix.

Spoon half the mixture into the prepared muffin tin. Add a teaspoon full of jam to the centre of each, then spoon in the remaining mixture. Bake in a preheated oven for about 20mins, until well risen, golden brown and firm to the touch.

Meanwhile, prepare the topping. Melt the butter. Spread the granulated sugar in a wide, shallow bowl. When the muffins are baked, leave in the tin for 5 mins. Dip the top of the muffins in melted butter then roll in the sugar. Serve warm or transfer to a wire rack and leave to cool.