I love a lazy Sunday morning. Sleep-ins, newspapers and cappuccinos. A welcome respite from our hectic schedules and sadly an increasingly rare commodity in our busy household. No gulping down my coffee, one eye on the ticking clock as I frantically search for car keys or google an elusive and vaguely described address for some far flung competition venue. So yesterday’s Sunday morning was a gift. A quiet sleeping household and no commitments until later in the morning. The perfect opportunity for a lazy brunch, in the sunshine, on our back deck.
For as long as I can remember I’ve always had a huge soft spot for jam doughnuts. Soft and fluffy balls of deliciousness concealing a oozy, jammy centre. Look closely. Baked for our lazy Sunday brunch? Plates piled high with muffins masquerading as jam doughnuts.
To make these I used a very straight forward muffin recipe. No fancy ingredients. just pantry and refrigerator staples. No complicated procedures or equipment. Using a bowl, jug and wooden spoon my jam doughnut muffins were in the oven in less than fifteen minutes flat. There was just enough time to peruse the paper and finish my first cup of coffee before the first of the hungry horde stumbled downstairs lured by the aroma of those muffins baking in the oven.
Drenched in copious amounts of butter and cinnamon sugar, and filled with raspberry jam they definitely hit the spot. Particularly more-ish demolished warm. Straight out of the oven.
Jam Doughnut Muffins
1 1/3 cups (200g) self-raising flour
1/2 cup (100g) caster sugar
1/2 cup (125ml) milk
1/3 cup (85ml) vegetable oil
1 large egg
1 teaspoon pure vanilla extract
12 teaspoons jam, I used raspberry
100g unsalted butter
1/2 cup (150g) granulated (table) sugar
1 teaspoon cinnamon powder
PREHEAT oven to 180°C and generously grease a 12 hole muffin pan. Dust lightly with flour.
PLACE flour, salt and caster sugar into a medium bowl. Stir to combine.
IN A JUG combine the vegetable oil, egg, milk and vanilla extract. Add jug of wet ingredients to the bowl of dry ingredients and stir gently to only just combine.
PLACE a tablespoonful of the batter in each muffin hole and make an indent in the centre.
FILL each indent with a teaspoon of jam. Cover the jam with a tablespoonful of the remaining batter.
BAKE the muffins in a hot oven for 15 – 20 minutes. Remove from the oven and set aside to cool slightly.
MELT butter in a shallow bowl. Combine the granulated (table) sugar with cinnamon on a dinner plate.
QUICKLY roll each muffin firstly in melted butter, and then cinnamon sugar. Serve while still a little warm.