Strawberry & Blackberry Jam Doughnut Muffins

Posted: May 23, 2011 in Muffins

Seeing we were having such fun in the kitchen today, I decided to do some baking. We decided on strawberry and blackberry jam doughnut muffins. These were fabulous and rather large, as they were made in the larger muffin tray. We used a mix of blueberry and strawberry jam. Next time round I think I would increase the jam content a bit, as a teaspoon is very little in the context of the large muffin. Don’t leave the sugar off the top, it makes the doughnut!

Blackberry jam doughnut muffins
Recipe By: Delicious page 63 Dec 2010 Flamingo cafe
Serving Size: 6
Main Ingredient: Blackberry
Categories: Cake

-= Ingredients =-
2 cups self raising flour
2/3 cup Caster sugar ; plus extra to roll
1 cup Milk
1/3 cup sunflower oil
1 each Egg
1 teaspoon Vanilla extract
1 1/2 tablespoon Blackberry jam
100 gram Butter ; unsalted

-= Instructions =-
Preheat the oven to 190’C and line a 6 hole Texas (185ml) muffin pan with paper cases.

Sift the flour into a bowl, sitr in the caster sugar, then set aside.

Whisk the milk, oil, egg and vanilla together in a small bowl until well combined. Stir the wet ingredients into the dry ingredients, being careful not to overbeat the mixture.

Fill each paper case one third full, then carefully dollop 1 teaspoon jam on top of the mixture. Carefully cover with the remaining muffin batter so that the ases are almost full.

Bake in the oven for 20-25 minutes until the muffins are golden and spring back when touched. Remove from the oven and allow to cool slightly.

Spread extra caster sugar in a shallow dish. When the muffins are cool enough to handle, brush the tops with melted butter, then press into caster sugar.

  1. […] Strawberry & Blackberry Jam Doughnut Muffins ( […]

  2. Prue says:

    Yummy yummy yummy. Made these today and still have a smile on my face. Both my little and big boy loved them.

  3. These are delicious. I put homemade strawberry jam in this time.

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