A cold, rainy, windy day calls for something sweet and warm. I remembered seeing a recipe for jam doughnut muffins in How To Be a Domestic Goddess . This is not that recipe but my version of it.
I used my basic muffin recipe and added coconut and jam.
Coconut Jam Doughnut Muffins
Mix in a bowl
9 oz plain flour
1 level tbsp of baking powder
half a tsp of salt
4 oz sugar
A handful of desiccated coconut (sorry, I forgot to weigh it)
Mix in a jug
3 oz melted butter
1 beaten egg
8 fl oz milk
1 tsp vanilla extract
Pour wet into dry and combine. Don't overwork the mixture but make sure there is no dry mixture left.
Grease a 12 hole muffin tin with butter. Don't use paper muffin cases for these or you won't be able to roll them in the butter and sugar once they're baked and that is really the whole point of this recipe.
Fill each muffin cup just under halfway with the muffin batter. Place a teaspoon of red jam (I used raspberry and redcurrant) on top of the batter in each muffin cup. Don't be tempted to put more jam in or it will leak out of your muffins and mess up the sugary coating.
Top the jam with another spoonful of batter using it all up and covering the jam completely.
Bake at 200°c/ 180°c fan oven for about 20 mins. I left mine for 22 mins and they were perfect.
While they are baking melt 6oz butter and weigh out 4 oz sugar.
When you have taken the muffins out of the oven, let them cool for just a few minutes before carefully removing them from the tin. Using a couple of spoons dip a muffin in melted butter making sure the whole thing is coated. Then roll gently in sugar. Do the same with all the muffins.
Hand to wet children when they come home from school without their coats (again).
This has to be one of my favourite samplers. I love those rich brocade colours.