Mini Jam Doughnut Muffins

July 22, 2015

Here’s a quick and easy recipe for a healthier alternative to deep fried doughnuts – baked doughnuts! Not quite the same as deep fried ones, but delicious enough to satisfy your craving :). The original recipe doesn’t have the jam filling. I have tried a few other similar recipes but I think this one taste the best! I have tried putting the jam inside the batter and then baking it but it doesn’t work as well. The jam becomes hot in the oven, the top of the muffins split and became pointy – it does not retain the nice dome shape appearance. So it is best to fill the “doughnuts” after it has been baked to retain the dome shape.

This recipe is halved and adapted from Sweet Pea’s Kitchen. I replaced the milk with buttermilk as I find that muffins & cupcakes are more tender & softer in texture this way. If you don’t have any buttermilk, you can make one by adding 2 tsp of lemon juice (or vinegar) to 80 ml of milk for this recipe. Do not over-mix the batter – over mixing the batter will make your muffin dense & chewy in texture. This recipe yields 18 mini doughnut muffins.

Ingredients:
105 g all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp nutmeg
1/8 tsp cinnamon

75 g rice brand oil
75 g sugar
25 g beaten egg (about half an egg)
90 ml buttermilk

For the Coating:
35 g sugar
1/4 tsp cinnamon

Filling:
1/3 c strawberry jam (or any jam of your choice)

Method:
1. Pre-heat oven to Bake 180°C.

2. Grease mini muffin tin with oil/butter.

3. Sift flour, baking powder, salt, nutmeg & cinammon into a bowl.

4. In a separate bowl mix the oil, sugar, egg & buttermilk together.

5. Add liquid ingredients to the dry ingredients until just combined.

6. Fill each muffin hole about 2/3 full & Bake for 18 minutes until golden brown on top.

7. Meanwhile, mix sugar & cinnamon for the coating.

8. Once baked, remove muffins whilst hot and toss in the coating.

9. Using a chopstick, poke a hole on the side of the muffins.

10. Place the jam in a piping bag fitted with a small tip. Place the tip about halfway down into the center of each muffin & squeeze jam gently to fill the muffins.

Store muffins in an airtight container once cooled & consume within 3 days.
These muffins remain soft and delicious even after one day. I actually prefer the taste of them the day after – I’m not sure why but somehow I think they taste more like a doughnut the next day.

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