Jam Doughnut Muffins

This super recipe was handed to my by a childhood friend Sheila, who is also my husband’s cousin. Well I never. Where did you get this Sheila? How delicious and although you might think it is too fiddly, they were actually a piece of cake to make.

You will need 12 muffin cases to line a muffin tin, and 12 more for the finished “doughnut”.

Pre heat your fan oven to 160C. I used seedless raspberry jam.

7 oz softened butter

7 oz golden caster sugar

3 large eggs

11 oz self raising flour

½ teaspoonful each of bicarbonate of soda and baking powder

scant 4 fl oz of soured cream

Place all the above ingredients in a medium mixing bowl and beat well. Place a large dessertspoonful in each muffin case, making a small indent in the top of the mixture.

Add a teaspoonful of your chosen jam.

Cover over a little more of the left over mixture, gently covering the jam as best you can.

Bake for about 25 mins until golden and and firm to the touch. Cool for 5  mins.

Meanwhile, get a sheet of parchment and place it on your work surface and sprinkle it liberally with caster sugar.

Remove the buns from the cases and roll them in the caster sugar then sit the “doughnuts” in new  cases.

Yummy!! Well I never. Try them just warm.  Oh my! But trust me, they are still great cold, and the next day.