BAKED JAM DOUGHNUT MUFFINS BLUEBERRY MUFFINS STRAWBERRY, WHITE CHOCOLATE & SOURED CREAM CUPCAKES BANANA, COFFEE & WALNUT MUFFINS ORANGE, CHOCOLATE & WATERCRESS MUFFINS
Baked jam doughnut muffins
By Abel & Cole (www.abelandcole.co.uk)
MAKES 6
75g butter, melted, plus extra for greasing 300g self-raising flour 130g sugar 200ml full cream milk Juice of 1 lemon 1tsp vanilla extract 1 free-range egg 3-6 heaped tsp raspberry jam
To coat
75g butter
125g sugar
1 Preheat the oven to 180°C/Gas Mark 4. Brush the holes of a deep, six hole muffin tin with melted butter.
2 Sift the flour into a large bowl, then whisk in the sugar with a good pinch of sea salt.
3 Pour the milk into a jug. Squeeze in the lemon juice and stir to mix – you want the milk to go a bit curdled and lumpy. Crack in the egg, then add the vanilla. Pour in the melted butter and whisk until combined.
4 Pour the liquid ingredients into the flour and sugar and gently stir a few times to just mix them together. Don’t overmix – it’s fine to have a few floury lumps.
5 Divide half the doughnut mixture between the six muffin tin holes. Add half a heaped tsp jam to each muffin hole. Cover with the rest of the doughnut mixture. Bake for 20-25 minutes until risen and golden brown. Cool in the tins for five minutes.
6 While the doughnuts cool, prepare the coating. Melt the butter, then sprinkle the sugar onto a plate.
7 Turn the doughnut muffins out of their tin. Brush one liberally with the butter, then roll in the sugar. Pop on a wire rack and repeat with the rest of the doughnut muffins. These are best eaten on the day they are made.
Blueberry muffins
By Belvoir Farm (www.belvoirfarm.co.uk)
MAKES 12
100g unsalted butter, softened,
plus 1 tbsp, melted, for
greasing
140g golden caster sugar
2 large free-range eggs
140g natural yoghurt
1 tsp vanilla extract
250g plain flour
2tsp baking powder
1tsp bicarbonate of soda
125g blueberries
50ml Belvoir Farm Blueberry &
Blackcurrant Cordial
1 Preheat the oven to 200°C/Gas Mark 6 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together until pale and fluffy. Add the eggs and Belvoir Farm Cordial and beat in for 1 minute, then mix in the yoghurt, vanilla extract and milk. Combine the flour, baking powder and bicarb in a bowl with ¼tsp fine salt, then tip this into the wet ingredients and stir in. Finally, fold in the blueberries and divide the mixture between the muffin cases.
2 Bake for 5 minutes, then reduce the oven to 180°C/Gas Mark 4 and bake for 15-18 minutes more until risen and golden, and a cocktail stick inserted into the centre comes out clean.
3 Cool in the
