August 7, 2009

Eggless Jam Doughnut Muffins


I came across these jam doughnuts in the guise of muffins at Lorraine's blog, Not Quite Nigella. I'm sure most of us love doughnuts (or donuts) and I have some very fond doughnut memories of my own. I personally prefer my doughnuts plain, freshly fried and warm. Chocolate coated doughnuts (just chocolate, not the sugary tasting chocolate coloured kind) or a light sprinkling of powdered sugar on them is also fine with me. I tend to avoid the jam filled ones, and cream filled doughnuts are just not to my taste. My husband and daughter like the jam filled variety very much.




So the idea of a muffin, that tasted like a doughnut but didn't need deep frying, sounded intriguing. Lorraine had adapted her recipe from Taste.com.au (sourced from a recipe by Valli Little in Delicious. - July 2002, Page 85).

So I took a look at the original recipe, used that substituting the 1 egg in it with flax seed powder. The result was delicious soft and spongy muffins quite like jam doughnuts in taste and texture.



I have made these a few times now. The first time, the jam was too much and it leaked out of the muffins while baking. These tasted good but didn't look so pretty, that's all.
The second time I was overcautious and my muffins had a just a spot of jam in them, so we couldn't really taste the jam as much.
The third time, I managed to get the amount of jam right. You can see Lorraine's post for a step-by-step explanation with pictures, before making these muffins.



Ingredients:


2 cups all purpose flour

2 1/2 tsp baking powder

1/4 tsp salt

2/3 cup caster sugar (or finely powdered sugar)

3/4 tsp cinnamon powder

1/3 cup oil

1 tbsp flax seed powder in 3 tbsp warm water

3/4 cup buttermilk

1 tsp vanilla extract

3 tsp strawberry jam



Method:


Take two dry bowls.
In one bowl, put all the dry ingredients (the first five ingredients on the list) and mix well with a fork.
In the other bowl, put all the wet ingredients except the strawberry jam (the next four ingredients) and whisk together lightly.

Now pour the mixed liquid into the dry ingredients and fold everything with a light hand till just mixed. Mix only till just combined.
Remember these are muffins, so over mixing will result in tough tasteless muffins. A lumpy batter, showing slight streaks of flour is fine.

Spoon a heaped teaspoonful of batter into greased muffin pans/ or pans lined with cupcake liners. Using the wrong end of a spoon, make a small depression in the centre of the batter. Do not make these depressions too deep or the jam may leak out. The muffins will still taste good but not look very nice.
Fill each depression with about 1/3 tsp of strawberry jam. Cover this with remaining muffin batter.

Bake at 180C for 25 minutes till light brown on top and a skewer/ knife inserted into the side of the muffin comes out clean.
Cool on a rack.

I chose to leave my muffins plain as I don't like them very sweet. For this reason, I added the cinnamon powder to the batter.
For a very "doughnut" feel, you should brush the tops of the warm muffins with melted butter and then roll them in a mixture of powdered sugar and cinnamon powder. Please see the original recipe for instructions to do this.

The original recipe says 6 muffins but I got 8 muffins


22 comments:

♥♥♥Ria♥♥♥ said...

Even I have lots of fond memories regarding doughnuts. I really admire the way you sub flax seed for eggs and get such excellent results.

The muffins look fab! I just got my cup of tea at office...really wish I could munch on one of those delicious muffins :)

Pari said...

Hi Again Aparna. Nice muffins these are quite similar to the monthly challenge at simple bakes.I have posted a kashmiri dish without any garlic check it, may be you will like it..

Kitchen Flavours said...

Wow....so soft and delectable....

Curry Leaf said...

Wow,never tried doughnuts,too lazy to deep fry these are perfect Aparna.Scrumptious and love that you made it eggless

Lorraine @ Not Quite Nigella said...

Ah great stuff Aparna! That's great that you made them eggless! :)

Usha said...

Muffins that taste a bit like doughnuts? I love it, looks soft and delicious :-)

Parita said...

Wow donut muffin, that sounds interesting, looks so soft!

roma said...

wow! They look perfect!

Recipes From India said...

Perfect looking muffins. I too will not like too much sweetness in my muffins.

Sumi said...

hey these are one of a kind donuts...:).excellent way to satisfy doughtnut craving..

Renu said...

nice idea of filling jam....very nice recipe

Priya Narasimhan said...

doughnuts that are not deep fried!!!great..They look good too.

Rosa's Yummy Yums said...

Those muffins look very tempting! A great idea...

Cheers,

Rosa

Vaishali said...

Aparna, donuts as muffins is a pretty irresistible idea. Who wouldn't love a healthier version of a favorite sweet. Sounds and looks lovely.

karuna said...

yummy muffins.

*sangi* said...

Looks perfect!

Manggy said...

Ooh, I can't believe how well they turned out. And you didn't even need to fry them!

Aparna said...

:-), Ria.

I will, Pari.

Thanks for your comments here, all.

Soma said...

Does sound intriguing! I love the jam part too. It is so cool Aparna that you modify all the baking to be eggless.

Avanika [YumsiliciousBakes] said...

Ooh I love doughnuts!! These look great! I love that you're always giving us healthier alternatives to our favorite foods!

Divya Kudua said...

Jam..muffin..doughnut..cant decide which one's yummy and you make something which has all these..would be surely a treat..:)

Aparna said...

Thank you Soma, Avanika and Divya.:)