Wow! How time flies! It's November already! How did we arrive here so quickly! Been a while since I last join in the Bake Along Event organized by Joyce of kitchen flavours, Zoe of Bake for Happy Kids and lena of Frozen Wings…I have missed several bake along with these three ladies and am glad I managed to catch this Bake Along because it takes very little effort to put these delicious morsels together.
|So delicious with lots of sugar coating, just like doughnuts|
Recipe ( from How to be a Domestic Goddess )
and nicely converted by lena making it easy to refer:)
1/2 cup milk
scant 7 tbsp corn/ vegetable oil, plus more for greasing ( i used 5 )
1 large egg
1/2 tsp vanilla extract ( omitted )
11/3 cups/ 160gm self raising flour
12tsps strawberry jam
1/3 cup superfine sugar
scant 1/2 cup unsalted butter ( i reduced to 50gm)
1/2 cup sugar
|All the ingredients needed|
Preheat oven to 375F/190C.
With a fork, beat together milk, oil, egg and vanilla extract. Stir this into the flour and 1/3 cup sugar
until just combined ( can use hand whisk) . The lumps dont matter and if you overbeat the muffins will be tough. Spoon th emixture into eacah muffin cup so that it's just under a third full. Then with a teaspoon add a dollop of strawberry jam, then top with more muffin mix so that the cases are just about full.
Put them in the preheated oven and bake for about 20 mins or until the tops feel springy and have puffed up into little toadstools. ( I baked mine for 16 mins )Meanwhile, melt the butter slowly in a thick bottomed pan and lay tge remaining sugar out in a wide shallow bowl or plate. As soon as the muffins are ready, remove the from the pan, dip them in the butter and roll them in the sugar. Eat warm.
|Once cooked, remove and coat with butter and roll on sugar|