Jam Donut Muffins

Perth at the moment is having beautiful weather even though rain would be nice, it is ideal weather to visit Kings Park with friends.

This recipe is from http://cakescookiesandanoddroastdinner.blogspot.com/search/label/Muffins
http://reddirtmummy.blogspot.com/2007_05_01_archive.html (great to find another West Australian foodie blog)
They are easy to make and delightful mouth size treats.

Photograph on the way

1 2/3 cups self raising flour

pinch of salt

1 teaspoon ground cinnamon+ extra 1/2 teaspoon

1/3 cup vegetable oil

2/3 cup caster sugar + extra 3 tablespoons

1 egg

3/4 cup milk

raspberry jam

2 tablespoon butter

- preheat oven 180C

- lightly grease a mini muffin tray

- sift flour, salt, cinnamon and sugar together in a large bowl

- in separate bowl, mix the oil, egg and milk together

- add the wet mix to the dry mix and stir until just combined

- half fill the muffin tins with batter

- add 1/4 teaspoon jam to each muffin then cover with more batter

- bake for 20 minutes or until risen and golden

- remove from oven

Topping

- melt 2 tablespoon butter in a small bowl

- mix together 3 tablespoon caster sugar and 1/2 teaspoon cinnamon

- while muffins are still hot, dip their tops into the melted butter and then into the sugar and cinnamon mix

- cool on rack

- recipe says it makes 24 ( I made 36 mini muffins)

Raspberry and White Chocolate Muffins

I love muffins that have a cake texture rather than a moist texture. These did not disappoint. They were simply divine. The recipe appeared in The West Australian newspaper in the "ask the chef" section many years ago but I have just got around to making them. The chef was or maybe still is No 44 King Perth Head Pastry Chef Nick Niederberger.



This recipe makes 10 big Texas-style muffins. I halved the recipe and make 9 don't be so greedy size.
PHOTO ON ITS WAY - MY SON IS CURRENTLY STUDY FOR 1ST SEMESTER EXAM
700 grams SR flour
half teaspoon baking powder
200 grams soft brown sugar
200 grams white chocolate bits
500 grams raspberries - fresh or frozen (do not thaw)
250 ml maize oil (I used vegetable oil)
300 ml buttermilk ( or milk with a teaspoon lemon juice and stand for 5 minutes to thicken)
4 eggs

- preheat oven 220C
- line muffin tins with paper patty cases
- combine oil, eggs and buttermilk in one bowl
- in another bowl combine SR flour, baking powder, brown sugar and white chocolate bits
- make a well in the dry mix and pour in the wet mix
- gently combine with your hand (I used a plastic spatula) being careful not to over-mix
- gently fold in raspberries
- divide mix between muffin tins and bake for about 20 minutes (test with a Skewer)
- leave to cool in tin for 10 minutes before turning out.