Jam Jelly Doughnut Muffins Food

JELLY DOUGHNUT MUFFINS

Steps:

• Preheat oven to 350°F.
• Grease a 12-cup muffin pan or line with 12 muffin paper liners.
• Sift together the flour, baking powder, and salt into a large bowl. Stir in the sugar.
• Lightly beat the eggs in a large bowl, then beat in the milk, oil and vanilla extract.
• Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix.
• Spoon half the batter into the prepared muffin pan. Add a teaspoon of jelly to the center of each then spoon in the remaining batter.
• Bake in the preheated oven for about 25 minutes, until well risen and firm to the touch.
• Meanwhile, make the topping. Melt the butter. Spread the sugar in a wide, shallow bowl. When the muffins are baked, let them cool in the pan for 5 minutes. Dip the tops of the muffins in the melted butter then roll in the sugar.
• Serve warm or transfer to a wire rack and let cool completely.

EASY JAM MUFFINS

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flour, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• Fill cups 2/3 full. Place 1/2 teaspoon any flavor jam on each muffin before baking; press into batter. If desired, sprinkle with finely chopped nuts.
• Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

JELLY DOUGHNUT CUPCAKES

Steps:

• Preheat the oven to 350 degrees and line a 12 cup muffin tray with liner cups.
• To a stand mixer add the butter and sugar and cream until light and fluffy, about 1-2 minutes.
• Add in eggs, vanilla extract, and milk until well combined, about 30 seconds.
• Sift together flour, baking powder, and salt and add to the stand mixer on the lowest speed setting until just combined.
• Using an ice cream scoop fill the cups 2/3 full and bake for 20-22 minutes until a toothpick comes out clean.
• Cool completely.
• Cut out a 1 1/2 inch wide circle about 1 inch deep.
• Fill with raspberry jam (trim the piece you cut out and add the cap back to the cupcake).
• To make glaze whisk together the powdered sugar, milk and vanilla extract until smooth.
• Dip the cupcake carefully upside down into the glaze, letting the excess drip off (if you're nervous about the cap falling out hold it in place with a toothpick pressed gently against it - not poking into it - then remove toothpick when glaze is done dripping off.

JAM (JELLY) DOUGHNUT MUFFINS

Steps:

• Preheat oven to 180°C and grease a 6-hole muffin pan.
• Sift the flour into a medium bowl, then add a pinch of salt and the caster sugar.
• In a jug, combine the vegetable oil, egg, buttermilk and vanilla extract. Add to the dry mixture and stir to only just combine. 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 strawberry jam.
• Cover the jam with the remaining muffin mixture and bake for 20 minutes.
• Remove from the oven and set aside to cool slightly.
• Meanwhile, melt the butter.
• Combine the extra sugar and the cinnamon in a large bowl.
• When the muffins are cool enough to handle, brush each muffin with the melted butter, then roll in the cinnamon sugar.
• Serve while still a little warm.

CINNAMON AND JAM DOUGHNUT MUFFIN

Steps:

• Combine first 5 ingredients in a large bowl.
• Lightly beat egg. Combine next 4 ingredients (no. 6 -9) in a small bowl.
• Stir wet ingredients into dry ingredients just until moistened.
• Fill greased or paper-lined muffin cups half full; place 1 tsp jam on top. Cover jam with enough batter to fill cups 3/4th full.
• Bake at 350* for 20-25 minutes or until toothpick inserted comes out clean.
• TOPPING: Place melted butter in a small bowl; combine the sugar and cinnamon in another bowl.
• Immediately after removing muffins from the oven, dip tops in melted butter, then in cinnamon-sugar.
• Serve warm.

JELLY DONUT MUFFINS

Steps:

• Preheat oven to 190°C/370°F.
• Beat together milk, oil, egg and vanilla with a fork.
• Stir the wet mixture into flour and superfine sugar to combine (just). Don't overmix! The lumps don't matter.
• Spoon the mixture into each muffin cup in your tray so its just under a third full.
• With a teaspoon, add a dollop of strawberry jam, then top with more muffin mix so the cases are just about full.
• Bake for 20 minutes until the tops are springy.
• Melt butter in a saucepan and lay out the granulated sugar in a wide, shallow bowl.
• As soon as the muffins are ready remove from moulds and dip into butter then toll in sugar.
• Eat warm.

JAM-FILLED MUFFINS

Steps:

• In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, lightly beat eggs; add milk, butter and lemon zest. Pour into dry ingredients and stir just until moistened. Spoon half of the batter into 12 greased or paper-lined muffin cups. Make a well in the center of each; add jam. Spoon remaining batter over jam. Bake at 400° for 20-25 minutes or until golden.