Donut muffins with raspberry jam filling
Author: Maya Kitchenette
Prep time:
Cook time:
Total time:
Serves: 8
- 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.
Calories: 1756 Fat: 68g Saturated fat: 41g Unsaturated fat: 22g Trans fat: 2g Carbohydrates: 267g Sugar: 158g Sodium: 1430mg Fiber: 5g Protein: 19g Cholesterol: 354mg
Recipe by Maya Kitchenette at https://mayakitchenette.com/donut-muffins-with-raspberry-jam-filling/
3.2.2708