Jam Donut Muffins

These are rather yummy, a cross between a jam donut, a cinnamon donut and a plain sweet muffin! I made mini-muffins which I found to be the right size for these little treats, because you really only need a mouthful or two, otherwise I could imagine them being a little 'too-much', if you know what I mean. I usually freeze my baked goods (muffins/cookies) and each night we nibble on a muffin (or cookie) with our 9pm cup of tea. (Lyndon and I are like a couple of old folks!) These jam donut muffins are perfect for freezing and perfect for eating with a 9pm cup of tea.

*Taken from Red Dirt Mummy's blog*

Ingredients

1 2/3 cups self-raising flour

pinch of salt

1 tsp ground cinnamon

1/3 cup vegetable oil

2/3 cup caster sugar

1 egg

3/4 cup milk

raspberry jam

Method

Preheat oven to 180C. Lightly grease a mini muffin tray.

Sift the flour, salt and cinnamon together into a large bowl. In a separate bowl, mix the oil, caster sugar, egg and milk together. Add to the flour and stir until just combined.

Half fill the prepared muffin tins with the batter. Add 1/4 tsp jam to each muffin, then cover with more batter.

Bake in the preheated oven for 20 minutes or until risen and golden. Remove from oven.

Melt 2 tablespoons of butter. In a small bowl, mix together 3 tablespoons caster sugar and 1/2 teaspoon of cinnamon. While the muffins are still hot, dip their tops into the melted butter and then into the sugar and cinnamon mix. (I actually brushed the melted butter over the tops when the muffins were still in their tins just as they exited the oven. I then sprinkled the tops with the sugar and cinnamon mix.)

Place on a rack to cool.

Makes 24