Jam Doughnut Muffins 果酱多拿满芬 Recipe
When I saw Bake Along #71 is Jam Doughnut Muffins, I immediately wanted to join the fun. This doughnut muffin is very easy to make. With a couple of quick stirs, the batter is done and all you need is to add some jam inside. I prefer to make them into mini muffins (I used friand pan). The muffin tasted like a doughnut with a sprinkling of sugar on top and they can be quite addictive especially when served warm.
Jam Doughnut Muffins
- 1/2 cup Fresh milk (100ml)
- 5 tbsp Corn/vegetable oil
- 1 large Egg
- 1/2 tsp Vanilla extract
- 1 1/3 cups Sel-raising flour (160g), sifted
- 1/3 cup Caster sugar (65g)
- 1/8 tsp strawberry jam
- 1/2 cup Melted butter (used only 50g)
- 1/2 cup Caster sugar
Method:
Preheat oven to 375 deg F/190 deg C. Grease the mini muffin pan with oil or butter.
In a bowl, beat together milk, oil, egg and vanilla extract with a hand whisk. Dump in the flour and 1/3 cup sugar and roughly fold the mixture to just combined. The lumps don't matter as this will make the muffin soft.
Spoon the mixture into each pan hole (I used friand pan) to half full. Then add a heapful 1/8 teaspoon strawberry jam, then top with more muffin mix so that the cases are just about full.
Put them in the preheated oven and bake for about 18-20 minutes or until the tops have puffed up into little toadstools. Meanwhile, melt the butter and lay the 1/2 cup sugar out in a wide shallow bowl or plate.
As soon as the muffins are ready, remove them from the pan. Dip them in the butter and then in the sugar. Eat warm.
1/2 杯 牛奶 （100毫升）
5 汤匙 粟米油/菜油
1 个 大鸡蛋
1/2 茶匙 香草精
1 1/3 杯 自发面粉，过筛
1/3 杯 细糖 （65克）
1/2 杯 融化牛油
1/2 杯 细糖
预热烤箱致190度。抹油在一个迷你满芬烤盘，备用。
将牛奶，油，鸡蛋及香草精一起放进碗里，用拌手动搅拌器搅均匀。倒入自发面粉和1/3杯糖。用橡胶刮刀拌面糊致匀但不须拌滑，这样做烤出来的满芬才不会变得太硬。
将面糊舀进满芬烤盘里致一半。加入1/8小茶匙草莓果酱，然后把剩余的面糊铺盖上即可。
放进预热烤箱烤约18-20分钟或烤致表层有一点膨胀就表示熟了。期间将1/2杯牛油融化在碗里， 1/2杯细糖倒在一另一个碟子上，备用。