Spelt Doughnut Muffins with Raspberry Jam
These soft spelt doughnut muffins, with a jam centre, will have you thinking you are biting into your favourite fried doughnut.
Servings: 6 muffins
Ingredients
Muffins:
- 30g (2 tbs) butter (room temperature)
- 2 tbsp vegetable oil
- 50g (¼ cup) white sugar
- 35g (2 tbsp + 2 tsp) brown sugar
- 1 egg (medium)
- 1 tsp vanilla extract
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp nutmeg
- ½ tsp cinnamon
- 150g (1¼ cups) spelt (see note 1)
- 125ml (½ cup) milk
Filling/Cinnamon Coating:
- 6 tsp raspberry jam
- 20g (1 tbsp + 1 tsp) butter (melted)
- 30g (2 tbsp + 1 tsp) brown sugar
- ½ tsp cinnamon
Instructions
- Pre-heat the oven to 200°C (400℉), and grease a six-hole muffin tray (or line with cases).
- Beat butter, sugars and oil together, then beat in the egg and vanilla.
- Add the baking powder, baking soda, nutmeg and cinnamon and stir until just combined.
- Stir in half of the flour, then half of the milk. Repeat with the remaining flour and milk.
- Fill the muffin cases (or muffin tin holes) half way up with batter.
- Dollop one teaspoon of jam on top of each.
- Cover the jam with the remaining batter.
- Bake in the lower part of the oven for around 17 minutes. They are ready when an inserted skewer comes out (almost) clean.
- Allow the muffins to cool for around ten minutes (or until you can handle them).
- Melt the butter and brush over the still warm muffins.
- Mix the cinnamon and sugar and dip the muffins in. Roll them about a bit until there is an even coverage. Enjoy!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe using imperial measurements.
1. You can use all-purpose in place of spelt flour. Just use the same measurements as specified.
