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.
- 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.