Jam Donut Muffins

I love a good muffin.

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.

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