The Jam Doughnut Muffin...

Last night, hiding up the back of my fridge I discovered a lonely container of Buttermilk. I'd bought it to make a ginger caramel birthday cake a couple of weeks back, and had kept the remainder because Buttermilk keeps much longer than regular milk. I rarely make anything with this ingredient, so with no idea what to do with it, I conducted an internet search.

And came up with: the Jam Doughnut Muffin.

Let me tell you -- it's a taste sensation. And a complete diet buster. But you knew that just by the title, right?

And it's simple - just a couple of bowls, a mixing spoon, some ingredients and a muffin pan. It's everything you love about muffins... and doughnuts... in one delectable package!

Here's how (from Taste.com.au):

Ingredients

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

Method

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. 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. Cover the jam with the remaining muffin mixture and bake for 20 minutes. Remove from the oven and set aside to cool slightly.

3. Meanwhile, melt the butter. Combine the extra sugar and the cinnamon in a large bowl. When the muffins are cool enough to handle, brush each muffin with the melted butter, then roll in the cinnamon sugar. Serve while still a little warm.