Strawberry Jam Doughnut Muffin

A deliciously light, jam filled muffin. I prefer the healthier version and did not make the topping. This is a recipe from Nigella's How to be a domestic goddess.


Make 7 muffins

Ingredients
125ml milk
85ml veg oil
1 egg
½ tsp vanilla essence
200g flour
2tsp baking powder
100g caster sugar
strawberry jam


Topping(optional)
100g butter
150g granulated sugar

Method
1. Beat the milk, oil, egg and vanilla essence with a fork.
2. Gently stir in the flour and caster sugar until just combined (do not overbeat)
3. Half fill a greased muffin tray or papercases with the mixture. Add a tsp strawberry jam and then fill to the top with muffin mix.


3. Bake at 190c (180c fan oven) for 20 minutes or until a skewer inserted into the middle comes out clean.

Topping (optional)
Melt the butter, dip the freshly baked muffins in it and roll in the granulated sugar.

Note : Self raising flour can be used in place of flour and baking powder.

Tip : It is very important not to overbeat when mixing the dry ingredients to the wet. I know because my first lot of muffins were dense and heavy. I was more light handed with the second batch and it came out very light and beautiful.