Cherry Jam Doughnut Muffins

Cronuts, Townies, Duffles, it seems that we are no longer satisfied with merely single cakes or bakes and instead are turning to such appetising aberrations. A fad they may be, but you will certainly not find me sneering or crying sacrilege. If they they provide pleasure and satisfaction then, whatever their inspiration they are worthy of celebration.

I've had this recipe for some time, but considering the recent trend I thought it would be a fine time to dust it off. Alone it is a charming buttermilk muffin base, which you can use for an array of other recipes. However with just a little fine tuning the recipe is transformed into something altogether more cheeky. You can call these duffins, monuts or whatever you like. I'll just call them delicious...

Prep time: 20 Mins
Baking time: 20-25 Mins
175g Plain Flour
125g Caster Sugar
1tsp Baking Powder
100ml Buttermilk
2 Large Eggs
1tsp Vanilla Extract
100g Butter (Melted)
9 tsp (heaped) Black Cherry Jam

For sugar coating
30g Unsalted Butter (Melted)
100g Caster Sugar

I prefer baking these muffins naked as opposed to in cases, so begin by greasing a nine cup muffin tray (or nine cups of a twelve cup tray!). I also place a little disc of baking paper in the base of each cup, which I find makes the removal of said muffins considerably less demanding. However, this is entirely optional.

Preheat the oven to 190C/375F/Gas 5. In a large bowl mix together the flour, caster sugar and baking powder. In a separate bowl or large jug beat the eggs into the buttermilk with the vanilla extract, then tip the lot into the dry ingredients. Mix together, then add the melted butter and do the same, until you are left with a smooth batter.

Fill each muffin cup just over half way. Blob a heaped teaspoon of jam into the centre of the mixture, then spoon over the rest of the mixture equally to cover. Bake in the centre of the oven for 20-25 minutes, until golden brown, then remove and leave in the tin for 10-15 minutes, so the muffins can firm up and the tray can cool slightly.

Run a flat bladed knife around the edge of each warm muffin then delicately remove and place on a wire rack. Brush with the melted butter and dust liberally with the caster sugar. Leave to cool and your work is finished.