JAM DONUT MUFFINS

You have a craving for a jam donut but you also have a craving for a muffin....what to do?  Have both!  With these lovely Jam Donut Muffins, you can have the best of both worlds. Jammy, sugary, cinnamony....yummo.  So easy to make with the Cuisine Companion. Eat them warm from the oven or let them cool and later whack them in the microwave for 15 seconds to warm up. Enjoy!

JAM DONUT MUFFINS 

Muffins 

80mls of oil (canola, rice bran or vegetable)

1 egg

175mls of buttermilk 

1 tsp vanilla extract

2 cups self raising flour

2/3 cup of caster sugar 

strawberry jam - as much as you need for the muffin centres

1. Grease a 12 hole normal sized muffin tin with cooking spray or butter. Preheat oven to 160 degrees.

2. Place all ingredients (except jam) in the bowl, in the order specified, with the kneading blade.
3. Select Pastry P1 for 1 minute.  Pause program after 30 seconds and scrape down sides. Resume program.

4. When program is complete, divide 2/3 of the mixture between the 12 muffin cups.
5. Using a teaspoon, make a wide but shallow indentation in the batter and put a generous dollop of jam in the indentation - around a level teaspoon full.
6. Divide the remain third of the batter between the muffin cups to cover the jam.
7. Place tray in preheated oven and bake for 15 to 20 minutes or until the centre of the muffins springs back under a light touch.
8. Allow to cool in the tin for 2-3 minutes then remove to a wire rack.
9. When the muffins are cool enough to touch, coat with butter and sugar and cinnamon mixture.

Coating
100g butter chopped
3/4 cup sugar

1.5 tsps cinnamon ground

1. Melt butter.  Either Sp 4, 70 degrees, 3 minutes or do it in your microwave.
2. Using a pastry brush, paint the muffins with melted butter one at a time and roll in cinnamon and sugar combined.