Monday, July 23, 2007

Jam-Doughnut Muffins

(another Nigella's Recipes)

125ml milk (I used fat free milk)
85ml corn or other vegetable oil, plus more for greasing
1 large egg
½ tsp vanilla extract
200g self-raising flour (I used 200 g plain flour +1 tsp baking powder)
100g caster sugar
12 tsp strawberry jam (I used blueberry jam)
100g unsalted butter
150g caster sugar
1 incredibly well-greased or silicon 12-bun mini-muffin tin

Preheat the oven to 190°C/gas mark 5
With a fork, beat together the milk, oil, egg and vanilla extract. Stir this into the flour and caster sugar till just combined. Do not Overmix. Spoon into each muffin cups about a third full. Add a dollop of strawberry jam (I put the jam on a piping bag, it would do the work a lot easier), top with more muffin mix that the cases are just about full.
Put them in preheated oven and cook for about 20 minutes or until the tops feel springy and resistant and the muffins have puffed up into little toadstools.
Meanwhile, melt the butter slowly in a thick-bottomed pan, and lay the sugar out in a wide, shallow bowl. As soon as the muffins are ready, remove them from their moulds, dip them in the butter and roll them in the granulated sugar. Eat warm.

I just simply skipped the last paragraph told to do, to reduce the calorie intake and serve it with fat-free cold milk. The muffins were still great without the butter-sugar-mixture though.

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