For lent this year I made the brave decision to give up biscuits, crisps, sweets and cake, but not before I'd dusted off my cake tins and whipped up a batch of duffins. I'd be hard-pressed to choose a preference between doughnuts and muffins, so this hybrid of the two is the perfect compromise: the soft springiness of a muffin combined with the jammy, lip-smacking sugariness of a doughnut. Perfection. This recipe makes 6 honking big duffins that will make you the most popular girl (or guy) in town.
140g golden caster sugar, plus 200g extra for dusting
200g plain flour
1 tsp bicarbonate of soda
100ml natural yoghurt
2 large eggs, beaten
1 tsp vanilla extract
140g butter, melted, plus extra for greasing
12 tsp seedless raspberry or strawberry jam
- Heat the oven to 190C.
- Lightly grease a 6-hole muffin tin.
- Put 140g sugar, flour and bicarbonate of soda in a bowl and mix to combine.
- In a jug, whisk together the yoghurt, eggs and vanilla.
- Tip the jug contents and melted butter into the dry ingredients and quickly fold with a metal spoon to combine.
- Divide two-thirds of the mixture between the muffin holes.
- Carefully add 1 heaped tsp jam into the centre of each, then cover with the remaining mixture.
- 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.
- Devour with a steaming cup of tea, but watch it, the jam will be hot!