Cinnamon & apple doughnut muffins
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 24
Skip to ingredients
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- 110g buttermelted, plus extra for the tin
- 70g caster sugarplus 30g for dusting
- 110g plain floursifted
- ½ tsp bicarbonate of soda
- 1 tsp cinnamonplus ½ tsp for dusting
- 50ml natural yogurt
- 1 medium free-range egg
- 1 tsp vanilla extract
- 60g smooth apple compote
- 12 tsp blueberry jam
Nutrition: Per serving
- kcal86
- fat4g
- saturates3g
- carbs11g
- sugars7g
- fibre0.3g
- protein1g
- salt0.16g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Use melted butter to very lightly brush the wells of a 24-hole mini muffin tray.
step 2
Mix 70g caster sugar with the flour, bicarb and 1 tsp cinnamon in a large mixing bowl using a whisk to disperse any lumps.
step 3
Mix the yogurt, egg, vanilla and apple compote with 110g melted butter, then pour into the flour mixture. Gently fold until just incorporated with no lumps.
step 4
Spoon half the batter into the muffin tray using a small ice cream scoop, or two teaspoons. Top each muffin with ½ tsp jam, then the rest of the batter. Bake for 8-9 mins or until golden brown and slightly springy when pressed gently.
step 5
Put 30g of caster sugar and the remaining cinnamon in a large shallow bowl and mix to combine. When the muffins are ready, leave to cool for 5 mins in the tin, then gently ease them out using the end of a cutlery knife and roll each warm doughnut muffin in the cinnamon sugar. Leave to cool completely on a wire rack or serve warm. Will keep for up to three days in an airtight container.
