Saturday, 4 February 2012

Doughnut Muffins Recipe

doughnut muffin recipe

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...


Sam x

            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


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!