I love doughnuts. In fact, I am a bit of a doughnut monster –
rather like Homer Simpson, in fact.
Give me a packet of gorgeous, gooey, jammy doughnuts, and I
will happily sit there and munch through the lot. Yes, I am a fatty at heart.
Anyway, this is perhaps why I was so eager to try out BBC
Good Food’s rather brilliant recipe for doughnut muffins. Not only are these
easy to make, but they’re also probably a bit (just a bit, mind!) better for
you than greasy, fried doughnuts.
They also seem to work wonders at warming you up on a cold, icy Saturday...
They also seem to work wonders at warming you up on a cold, icy Saturday...
Enjoy!
Sam x
Ingredients
140g golden caster
sugar, plus 200g extra for dusting
200g plain flour
1tsp bicarbonate of
soda
100ml natural yogurt
2 large eggs, beaten
1tsp vanilla extract
140g butter, melted,
plus extra for greasing
12tsp
seedless raspberry jam
Method:
1. Heat oven to 190C/170C
fan/gas 5. Lightly grease a 12-hole muffin tin, then 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.
Et voila. Scumptious, fairground treats...all ready in under an hour!
