Sunday baking – jam doughnut muffins!

Jam Doughnut Muffins


  • 300g (2 cups) self-raising flour
  • 2/3 cup caster sugar (works well with raw sugar also)
  • 80ml (1/3 cup) vegetable oil (I use canola)
  • 1 large egg
  • 175ml milk (I used soy)
  • 1 tsp vanilla extract
  • A good-quality jam (I used plum jam)
  •  ground cinnamon sugar to sprinkle

Preheat oven to 180°C and grease a 12-hole muffin pan.

  1. Sift the flour into a medium bowl, then the caster sugar.
  2. In a jug, combine the vegetable oil, egg, milk and vanilla extract.
  3. Add to the dry mixture and stir to only just combine.
  4. Place a spoonful of the mixture in each muffin hole and make an indent in the centre. Fill each indent with a generous 1/2 teaspoon of jam.
  5. Cover the jam with the remaining muffin mixture,
  6. Sprinkle with cinnamon sugar and bake for 20 minutes.
  7.  Remove from the oven and set aside to cool slightly (jam is very hot so be strong and wait for muffins to cool).

11 thoughts on “Sunday baking – jam doughnut muffins!

  1. That looks outrageously delicious. (Now I must go walk briskly in the summer heat to reduce the hip spread which occurred immediately after reading this post…

    (Thinking of trying the recipe all the same.)


  2. Okay, I’m drooling. Not a pretty sight.

    Now, I know I’m going to sound like a total hick, but what exactly is ‘caster’ sugar? I’m trying to compare it to the types of sugar available in the US. We have granulated sugar, powdered sugar, brown sugar (made with molasses, I think) and raw sugar. Care to venture a guess? I’m dying to try this, but the caster sugar part has me all muddled!


  3. Pingback: Cupcakes ahoy « Black Cat Originals

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