Spelt Doughnut Muffins with Raspberry Jam
Servings: 6 muffins
Ingredients
Batter
- 30g butter (room temperature)
- 2 tablespoons vegetable oil
- 50g white sugar
- 35g brown sugar
- 1 egg
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon nutmeg
- ½ teasp cinnamon
- 1 teaspoon vanilla extract
- 150g spelt (see notes)
- 125ml milk
Filling/Topping
- 6 teaspoons raspberry jam
- 20g butter melted
- 30g brown sugar
- ½ teaspoon cinnamon
Instructions
- Pre-heat the oven to 200°C and grease a six-hole muffin tray (or line with cases).
- Beat butter, sugars and oil together. Beat in the egg. Then add the baking powder, baking soda, vanilla, nutmeg and cinnamon and stir until just combined.
- Stir in half of the flour, then half of the milk. Repeat. I used my KitchenAid on the lowest setting just until everything came together.
- Fill the muffin cases (or tin) half way up with batter. Dollop one teaspoon of jam on top. Cover with remaining batter. Bake for around 17 minutes.
- Allow the muffins to cool a little. Then, melt the butter and brush over the still warm muffins. Mix the cinnamon and sugar and dip the muffins in and roll them about a bit until there is an even coverage. Enjoy!
Notes
- The majority of my readers are based in Europe, so I use metric measurements in my recipes. I believe that weighing ingredients proves to be the most reliable.
- You can use plain (all purpose flour) if you prefer. Just use 10g more (so 160g and not the 150g mentioned).