I am not a huge fan of chocolate and chocolate based bakes. I mean I can still eat it in small portions but I am not crazy about it. I would choose a strawberry Charlotte over a chocolate mud cake anytime.I would choose fruit tarts over chocolate tarts. And yes, I would definitely go with strawberry or vanilla ice cream instead of chocolate ice cream. In other word, i would choose to swim in a pool of strawberry sauce instead of a pool of chocolate. I guess you got my point. Enough said.
About 365 days ago or was it 653 days ago, I was watching an episode of Sugar and Anna Olson made some gorgeous donut muffins with jam centers. It immediately went into my list of bakes to try. A list that is made up of a million other bakes. Can i get an entry in the Guinness world record already?
So yah, last week, while browsing around the net, I was reminded of these jam muffins and I just had to try. Like finally.
These Donut muffins with raspberry jam filling are lovely! I believe the presence of yogurt is what made the muffins so soft n fluffy. I used Marks & Spencer Raspberry Jam. You know the kind with all the seeds and chunky bits? Loved it!! You can really use any fruit preserves/jam you prefer. Blueberries, strawberries, cherries…any good quality jam would work. This recipe yields only 8 muffins. You might want to double the recipe as these muffins still taste great after a few days!
For someone that isn’t into cakes much, had 2 of these easily…or rather, TOO easily. I kept 2 muffins for mom and packed the rest for my niece. Yup, damage control right there.
- 75g caster sugar
- 100g self raising flour
- 1 tsp baking powder
- 50ml plain yogurt (I used Greek yogurt)
- 1 large egg
- 1 tsp vanilla extract
- 75g butter, melted
- ½ cup raspberry preserves
- More castor sugar (for coating)
- Heat the oven to 180°c and lightly grease a muffin tin.
- In a bowl, whisk together the yogurt, egg, sugar and vanilla extract.
- Mix in the butter and fold in the flour until mixed well.
- Place 1 tbsp of the batter into each muffin hole. Add 1 tsp of the jam into the centre of each and then cover with more batter.
- Place the muffins into the oven and allow to bake for 15-20 minutes until golden brown and cooked through.
- Remove from the oven and allow to cool for 5 minutes in the tin before removing and rolling in the caster sugar.
I am wondering…what if I roll these babies in cinnamon sugar instead? Hmm…got to give that a try sometime soon. Yup so much for damage control.