Jam-Filled Donut Muffins (adapted from The English Kitchen)
melted butter for greasing the muffin tin
2 cups flour
1 TB baking powder
1/2 tsp salt
1/2 cup caster/ultrafine sugar (can use regular sugar, but they won't be quite as light)
1/2 tsp grated nutmeg
1/2 tsp cinnamon
2 eggs, beaten
1 cup buttermilk
6 TB butter, melted and cooled slightly
1 tsp vanilla extract
Favorite jam (I used my homemade Spiced Plum Jam!)
8 TB butter melted
3/4 cup granulated sugar
1 TBS ground cinnamon
Preheat the oven to 400 degrees. Butter a 12 cup medium muffin tin. Set aside.
Sift together the flour, baking powder, and salt in a large mixing bowl. Whisk in the sugar and nutmeg.
Beat together the eggs, buttermilk and cooled butter in a separate bowl. Stir all at once into the flour mixture, mixing until just combined. Do not overmix! This is a very thick batter.
Spoon half of the batter into each of the prepared muffin cups (about a tablespoon)Top each with a teaspoon of jam, making sure it doesn't touch the sides. Spoon the remaining batter over top, making sure the top batter meets the bottom, sealing around the jam. Bake for about 18-20 minutes, until well risen and golden brown and firm to the touch.
While the muffins are baking prepare the finishing touches. Melt the butter in a bowl. Set aside. Whisk the sugar and cinnamon together in another bowl.
When the muffins are baked, leave to cool in the tins for about 5 minutes. Remove one at a time and dip the tops of each muffin into the melted butter and then roll them into the cinnamon sugar. Serve warm!