{Jam Doughnut Muffins}

Some days I think if I have to make one more cheese and sauce (yes that's tomato sauce) sandwich for Jack I am going to scream, as a Taurus there are lots of things in life I like to repeat, that sandwich not so much, but when you have kids you get used to making that favourite sandwich, watching that DVD over and over, feigning surprise to find them in the same hide and seek spot each day and sometimes you just cook or bake them what they want and more importantly what you know they will eat. 


These jam doughnut muffins are a little treat for my milo drinking, popcorn snacking, monsters inc watching darling Jack, they are really really good eaten warm, trust me.

...the muffins

2 cups sr flour

2/3 cups caster sugar (plus extra to finish)

1 cup milk

1/3 cup sunflower oil

1 egg

1 tsp vanilla extract

raspberry jam (or your fav)

100g melted butter, cooled (plus extra to finish)

1/4 tsp cinnamon

Preheat oven to 190, line a muffin tin with cupcake papers this recipe makes 10 standard size muffins.

Sift the flour into a large bowl, add in the sugar and stir. In a separate bowl combine the milk, cooled melted butter, oil, vanilla and egg and whisk together. Then add the wet to the dry and stir till just combined, don't over mix.

Fill each case one third full with muffin batter then dollop on a teaspoonful of jam finish by covering with more batter almost filling to the top. Bake for 20 - 25 minutes till golden.

Once they are cool enough to handle but still quite warm, brush with melted butter and roll in cinnamon sugar, (about a 1/4 cup caster sugar combined with 1/4 tsp of cinnamon).