- For the doughnut muffins
- 10g unsalted butter
- 85ml sunflower oil
- 1 large egg
- 125ml milk
- ¼ tsp vanilla extract
- 200g self-raising flour
- 100g caster sugar
- 125g Chosen by you Seedless Raspberry Jam
- For the coating
- 75g unsalted butter
- 100g granulated sugar
For the doughnut muffins, pre-heat the oven to 190C/170C Fan/Gas 5. Grease 12 holes of 2 muffin tins or silicone muffin trays with the unsalted butter. Put the sunflower oil, egg, milk and vanilla extract in a large bowl and beat with a fork until evenly blended.
Sift the self-raising flour into another large bowl and stir in the caster sugar. Add the oil, egg and milk mixture and stir until just mixed. Don't stir too much or the dough will be tough; it doesn't matter if there are a few lumps.
Put about half the mixture into the muffin tins.
Using the raspberry jam, put a slightly rounded tsp of jam in the middle of each muffin, then cover with the rest of the mixture. Bake for 25 minutes or until golden and risen and the tops spring back when lightly pressed.
Make the coating while the doughnut muffins are cooking. Melt the unsalted butter and put it in a bowl.
Put the granulated sugar in another shallow bowl. As soon as the muffins are cooked, tip them out of the tins and immediately brush all over with the melted butter. Roll them in the granulated sugar until completely coated. Leave to cool on a wire rack before serving.