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    You are in: Home / Australian / Jam (Jelly) Doughnut Muffins Recipe
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    Jam (Jelly) Doughnut Muffins

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Rhiannon and Matt's Note:

    I haven't tried these yet, but from the reviews on people say that they make 6 BIG Texas-style muffins, so I say it would make 6-9 muffins, depending on the size you want. You could substitute Raspberry or Blueberry jam. TIP: to make things a bit easier, put the jam in a squeeze bottle for less mess. Source: Delicious magazine July 2002

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    Units: US | Metric


    1. 1
      Preheat oven to 180°C and grease a 6-hole muffin pan.
    2. 2
      Sift the flour into a medium bowl, then add a pinch of salt and the caster sugar.
    3. 3
      In a jug, combine the vegetable oil, egg, buttermilk and vanilla extract. Add to the dry mixture and stir to only just combine. Place a spoonful of the mixture in each muffin hole and make an indent in the centre. Fill each indent with a generous 1/2 teaspoon of strawberry jam.
    4. 4
      Cover the jam with the remaining muffin mixture and bake for 20 minutes.
    5. 5
      Remove from the oven and set aside to cool slightly.
    6. 6
      Meanwhile, melt the butter.
    7. 7
      Combine the extra sugar and the cinnamon in a large bowl.
    8. 8
      When the muffins are cool enough to handle, brush each muffin with the melted butter, then roll in the cinnamon sugar.
    9. 9
      Serve while still a little warm.

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    Nutritional Facts for Jam (Jelly) Doughnut Muffins

    Serving Size: 1 (966 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 589.5
    Calories from Fat 240
    Total Fat 26.7 g
    Saturated Fat 10.5 g
    Cholesterol 72.2 mg
    Sodium 681.4 mg
    Total Carbohydrate 81.0 g
    Dietary Fiber 1.6 g
    Sugars 42.7 g
    Protein 7.1 g

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