Doughnut muffins recipe.

Sunday, September 21, 2014

food, blog, blogger, uk, lifestyle, doughnut, donut, muffins, suffolk, baking,

food, blog, blogger, uk, lifestyle, doughnut, donut, muffins, suffolk, baking,

Last night we invited the Mr's family over for what we had planned to be a  little  garden party, where we would light the chimnea and have a cosy evening in front of it. Well this awful weather we seem to be having at the minute (fog and drizzly frizz making rain) got the better of us so we had to camp out inside instead. We ate chilli with jacket potatoes and chips. Washed down with a rum and coke. Followed by hot chocolates topped with marshmallows and one of these beauties. Even though the weather had ruined our plans a little we made the most of the evening and everyone had a great time. We even had some unexpected guests, new neighbours getting far too drunk and forgetting which house was theirs (that was not so fun). 

I baked these doughnut muffins in the afternoon to save on time but they would taste so delicious served warm. The great thing about making your own means you can say what gets put into it. No jam filling for me. I like jam but not in doughnuts. It just isn't right for me, so I left it out. If jam is your thing go ahead and put some in the middle. These taste so good and because they are covered in sugar you still get the fun of sugary lips!

Scroll down for the recipe.

food, blog, blogger, uk, lifestyle, doughnut, donut, muffins, suffolk, baking,

food, blog, blogger, uk, lifestyle, doughnut, donut, muffins, suffolk, baking,

Recipe adapted from BBC Good Food

You will need:

140g golden caster sugar, plus 200g extra for dusting
200g plain flour
1 tsp bicarbonate of soda
100ml natural yogurt
2 large eggs, beaten
2 tsp vanilla extract
140g butter, melted

Pre -heat oven to 180ºC/Gas 5. 

Lightly grease a 12-hole muffin tin. 

Put 140g sugar, flour and bicarb in a bowl and mix to combine. 

In a measuring jug, whisk together the yogurt, eggs and vanilla. Tip the jug contents and melted butter into the dry ingredients and quickly fold with a metal spoon to combine.

Spoon the mixture between the muffin holes and bake for 16-18 mins until risen, golden and springy to touch.

Leave the muffins to cool for 5 mins before lifting out of the tin and rolling in the extra sugar.

Enjoy.



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