Jam (Jelly) Doughnut Muffins

Rhiannon and Matt's Note:

I haven't tried these yet, but from the reviews on taste.com.au 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

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Yield: 6 muffins

• 300 g self-raising flour
• 2/3 cup caster sugar, plus
• 1/2 cup caster sugar, extra to coat
• 80 ml vegetable oil
• 1 large egg
• 175 ml buttermilk
• 1 teaspoon vanilla extract
• 3 teaspoons good-quality strawberry jam (jelly)
• 100 g unsalted butter
• 1 teaspoon ground cinnamon

Directions:

1. Preheat oven to 180°C and grease a 6-hole muffin pan.
2. Sift the flour into a medium bowl, then add a pinch of salt and the caster sugar.
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. Cover the jam with the remaining muffin mixture and bake for 20 minutes.
5. Remove from the oven and set aside to cool slightly.
6. Meanwhile, melt the butter.
7. Combine the extra sugar and the cinnamon in a large bowl.
8. When the muffins are cool enough to handle, brush each muffin with the melted butter, then roll in the cinnamon sugar.
9. Serve while still a little warm.