I try and I make all sorts, and I love myself a bit of berry.
I also have the fondest memories of visiting markets as a child and my parents grabbing a bag of freshly cooked jam donuts, or even stopping at the road side van after a footy match, but unfortunately as I got older I discovered I have an intolerance to sulfates, and guess what goes into the sweet gooey mess that passes as jam in a donut, yep preservatives in the 220 range.
So no more freshly fried jam donuts for me.
But these are a great alternative.
I found a cute mix of two of my favourite sweet eats.
Jam Donut Muffins.
Jam Donut Muffins
- 1-3/4 cups flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 3/4 cup sugar
- 1/3 cup canola oil
- 1 egg, slightly beaten
- 3/4 cup milk
- 12 teaspoons jam
- 1/4 cup melted butter
- 1/4 cup sugar
- 1 teaspoon cinnamon
In a large bowl combine flour, baking powder, salt, nutmeg, and cinnamon.
Combine sugar, oil, egg and milk; stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups half full. Place 1 teaspoon jam or jelly on top.
Cover jam with enough batter to fill muffin cups 3/4 full.
Bake at 180'C for 20-25 minutes or till done. Brush tops of muffins with melted butter and sprinkle generously with cinnamon-sugar. Serve warm with lots of love. Makes 1 dozen.
I will be linked up at these fab parties