Baked Apricot Doughnut MuffinsServes: 12 Prep Time: 40 MIN
- 200g flour, sifted
- 1 tsp baking powder
- 150g caster sugar
- 2 large eggs
- 100ml buttermilk or Greek yoghurt
- 1 tsp vanilla essence
- 150g butter, melted
- ½ cup All Gold Apricot Jam
- 3 tbls extra All Gold Apricot Jam, melted for after baking
- Cinnamon sugar to coat
- ¾ cup caster sugar
- 2 tsp ground cinnamon
1. Preheat the oven to 180°C. Lightly spray and cook the muffin tins and set aside. 2. Mix the baking powder, caster sugar and flour together in a bowl. 3. In a jug combine/whisk the eggs, buttermilk and vanilla together and pour over the flour mixture, add the melted butter and mix well to combine and form a batter. 4. Spoon batter into each muffin tin hole until half way. Put a large tsp of jam on top of the batter and then cover with more muffin batter (only to ¾ of the way full in the muffin tin hole) 5. Bake in the middle of the oven for 15 to 20 minutes until golden brown and cooked through. 6. Remove from the oven and allow to cool slightly before rolling in cinnamon sugar. 7. Can be served warm or cold.
Chef's tip: Great served as its own for tea or as a lunch box filler or as a dessert with custard or ice-cream. Try other All Gold jam flavours for variation.