(I know, a bit late, but yummy whatever the time of year!)
Well, I have to start off my blog with the recipe for the little doughnut/muffins on my header photo. I made these loosely based on a recipe from Olive magazine with my own jelly for a filling.
I already had the jelly made (one of those times where I jumped off the sofa at 10pm as I felt the urge to make something – is that weird?) and I was looking for ways to use it.
So the kids and I whipped up a batch and named them ‘Xmas Duffins’. They’re really simple and quick to make. No need for a food mixer, but you do need a mini muffin tin.
Be warned, they’re very moreish. Between four of us we managed to scoff 22 in one day!
- butter 200g, plus a bit extra for buttering the tin
- whole milk 80ml
- eggs 1 whole and 1 yolk
- vanilla extract 1 tsp
- self-raising flour 190g
- golden caster sugar 250g
- pinch of salt
- ground cinnamon 1tsp
- Jam (store bought or see mulled cranberry jelly recipe) 12 heaped tablespoons
- Heat the oven to 190c/fan 170c/gas 5
- Butter a 24-hole mini muffin/petit fours tin
- Melt 100g butter over medium heat until it smells nutty and the milk solids brown (but don’t let it burn – it takes about 5-10 mins)
- Whisk the milk, brown butter, egg, egg yolk and vanilla together
- In a separate bowl, combine the flour, a pinch of salt and 125g of the caster sugar
- Quickly stir the wet ingredients into the dry until just combined, don’t overwork it, the lumps are fine
- Spoon the mixture into each of the tins to just under half full (about a tsp in each)
- Add 1 tsp jam to each duffin and cover with another teaspoon of the mixture. Try to ensure the jam is in the middle (not touching the tin side) and that the top layer of mixture completely covers the jam
- Bake for 10-12 minutes, until golden and firm. Cool in the tin for 5 minutes then gently release with a knife to prevent sticking
- Melt the remaining 100g butter, browning it as before and transfer to a shallow bowl (be careful not to burn yourself!)
- Put the remaining sugar into a shallow bowl and mix with the cinnamon, turn the duffins in the butter, then roll in sugar