Jammy Doughnut Muffins ~ Sweet & Simple Bakes Monthly Bake!

Last month seems to have flown by and here we are at the beginning of a new month, this means time to present ‘Sweet and Simple Bakes Monthly Baking Event’. For this month’s bake, I presented Jammy Doughnut Muffin’s, which just happens to be one of my favourite recipes. These muffins not only take minutes to make and bake but also they are such a sweet and simple bake! There are variations of fillings that maybe used to fill the muffin centres, please view my notes below. These little beauties are definitely superb to add to your repertoire if family or friends happen to call by unannounced for afternoon tea!

Jammy Doughnut Muffins

Makes 12

Ingredients
275g (10 oz) plain (all-purpose) flour
3 tsp baking powder
Pinch salt
100g (4 oz) caster (superfine) sugar
2 eggs
200ml (7 fl oz) milk
75g (3 oz) unsalted (sweet) butter, melted and cooled
1 tsp vanilla extract
12 tsp strawberry or raspberry jam
For The Toping
100g (4 oz) unsalted (sweet) butter
150g (5 oz) granulated sugar
½ tsp ground cinnamon (optional)

You will need 12 hole muffin tin lined with paper cases.

Method

Preheat the oven to 190°C/375°F/Gas mark 5.

Sift the flour, baking powder and salt into a large mixing bowl, and stir through the sugar. In large jug, lightly beat the eggs then add the milk, cooled butter and vanilla extract and beat together. Pour the wet ingredients into the dry ingredients stir gently until just combined. (Do not over mix, its fine to have a few lumps in the mixture.) Spoon half the muffin mixture into the base of each paper case. Top each muffin with a teaspoon of jam. Now equally between each paper case, top with the remaining muffin mixture. Bake in the preheated oven for 15 – 20 minutes until well risen, golden and firm to the touch.

For The Topping: melt the butter in a saucepan over a low heat. Spread the granulated sugar in a wide, shallow bowl with the cinnamon if using. When the muffins are baked, leave in the tin for 5 minutes. Dip the tops of the muffins in the melted butter and then roll in the sugar. You can serve these muffins warm or cold; however, I do prefer to eat them whilst warm.

Note: Any flavoured jam would be equally as delicious to use in this bake as opposed to strawberry and raspberry. You may have some delectable homemade jam(s) you wish to use or what about the sublime Dulce de Leche, (“toffee sauce”) even a thick vanilla custard or stewed apples. The amount of baking powder is correct in this recipe, I know it seems a vast amount but it does work.

Lastly slip into the sublime world of Jammy Doughnut Muffins and eat your heart out on a muffin or two....mmmmmmm....

The posting date for the round-up of all our S&SB Bakers is 2nd September on Sweet and Simple Bakes Blog, please do call by and view our S&SB bakers

Chocolate Oh Chocolate, Wherefore Art Thou Baileys Cream Cheese?

Baileys Cream Cheese Chocolate Muffins

Baileys cream cheese snuggled in each centre

We know where the Baileys cream cheese don’t we! It’s snuggled in each centre being wrapped round by a blanket of chocolate sponge and chocolate chips in these gorgeous muffins!

The flavour of the chocolate shines through and the Baileys cream cheese is not over powering in these muffins. You could always up the ante with the cream cheese filling and add a few extra teaspoons of Baileys for a more prominent flavour should you so wish.

These little babies will be making their way into hubby’s lunch box this week, minus the one I had to taste in a good cause for this write up *smile*.

Baileys Cream Cheese Chocolate Muffins

Makes 12

Ingredients
100g (4 oz) cream cheese
30ml (1 fl oz) Baileys Irish Cream Liqueur
1 egg
200ml (7 fl oz) milk
50g (2 oz) melted unsalted (sweet) butter
100g (4 oz) dark (semi sweet) chocolate chips
210g (7½ oz) plain (all-purpose) flour
2 tsp baking powder
½ tsp salt
50g (2 oz) cocoa powder
100g (4 oz) caster (super fine) sugar

You will need a muffin tin lined with 12 muffin cases

Method

Preheat the oven 190°C/fan oven 170°C/375°F/Gas Mark 5. In a bowl beat together the cream cheese and the Baileys until smooth, leave aside until later. In jug, whisk the egg, milk and melted butter. In a large bowl, sift the flour, baking powder, cocoa powder and then add the caster sugar and chocolate chips, stirring them through. Make a well in the centre, pour in the liquids from the jug, and mix until just combined with a large metal spoon. Do not over work the mixture; having a few lumps in the mixture is quite normal. Fill each muffin case one-third full with the chocolate mixture, and then fill each muffin case with 1 teaspoon of the Baileys Cream Cheese mixture. With the remaining chocolate mixture, fill each muffin case until three-quarters full. Bake in the preheated oven for 20 minutes or until fully baked through. Leave in the muffin tins for 5 minutes before turning out onto a wire rack to cool completely. Sift a little icing sugar over the tops before serving (optional).

Lastly, arm yourself with one of these muffins, bite the top off, and see the hidden surprise of the Baileys cream cheese – yum!

It’s Wimbledon & Time for Strawberries & Cream!

Wimbledon Championship started in London yesterday, which is home to grass tennis. Our Britain’s number three seed Andy Murray (men’s) is playing today. The championship by a British (men's) player hasn’t been won for 73 years and our entire hopes ride on Andy this year.

Not only is Wimbledon famous for tennis but also for serving strawberries and cream. The popularity of serving strawberries with cream is possibly as old as the event itself. In honour of this tradition, I am serving up strawberry cheesecake muffins to share with you! Each muffin hides a soft lush centre of fresh strawberry and sweet creamy cheese. I am sure these muffins would be delightful to take with you on a picnic or even better still, watching Wimbledon tennis live! Oh yes, bring it on, 30-40...deuce...match point *giggle*.

I know I have gone a little strawberry manic lately, but with British strawberries being in supply for such a short season, I am sure you will understand why. This recipe regrettably is not my own, I only wish it was! It comes from a little book called 101 Cakes & Bakes Goodfood, it has numerous delicious cakes and bakes, which would make any baker or person who “loves de cake”; salivate on flicking through each page, I know I do....teeheehee....

Strawberry Cheesecake Muffins
(Adapted from 101 Cakes & Bakes Goodfood)

Makes 12

Ingredients
350g (12 oz) plain flour
1½ tbsp baking powder
150g (5 oz) caster sugar
½ tsp salt
2 eggs
250ml (9 fl oz) milk
75g (3 oz) butter, melted
For The Filling
175g (6 oz) soft cheese
3 tbsp caster sugar
6 small strawberries, halved

You will need a 12 holed muffin tin lined with 12 paper muffin cases

Method

Preheat the oven to 200°C/fan oven 180°C/400°F/gas Mark 6.

Sift the flour and baking powder into a large bowl, add the sugar and salt and mix through with a wooden spoon or whisk then leave aside.

In another bowl beat the eggs and milk together, and then stir in the melted butter. Make a well in the dry ingredients and pour in the liquid ingredients, now gently mix, it is quite normal to have a few lumps remaining in the mixture. Do not over mix or the muffins will not be light and airy. Mix the cream cheese and sugar for the filling together in a small bowl. Half fill the muffin cases with the muffin mixture, and then push half a strawberry into each muffin case. Place a teaspoonful of the sweet cream cheese on top, and then finish by spooning over the remaining muffin mixture to cover and fill each muffin case.

Bake in the preheated oven for 15 -20 minutes until well risen and golden on top. Leave to cool for 5 minutes before turning out on a wire rack to finish cooling.

Lastly, grab a muffin and dive into that soft lush centre of fresh strawberry and sweet creamy cheese. Oh boy, does that tame your sweet tooth? I know it sure did mine :-9

Lemon Curd Muffins ~ Sweet and Simple Bakes Monthly Baking Event.

Last month seems to have flown by and here we are at the beginning of a new month, this means time to present ‘Sweet and Simple Bakes Monthly Baking Event’. It was Maria’s turn to choose a tried and tested recipe, a delectable bake of Lemon Curd Muffins, very quick and easy to make. These little lemon beauties are divine; you get two hits of lemon curd in this recipe. One lemony sugar hit at first bite and nestling inside encased by the softness of the muffin is a splendid gooey pocket of lemony heaven.

Maria also gave a recipe for lemon curd should anyone wish to make their own. I already had an exquisite jar of lemon curd in to use, so I did skip that part, and used what I had. You can find the recipe for homemade lemon curd at Sweet & Simple Bakes Recipes should you wish to make up a batch for these muffins.

I also used normal caster sugar in place of golden caster sugar. I wouldn’t suspect it averted any flavour if much away from this bake.

Lemon Curd Muffins

Makes 12

Ingredients
200g (7 oz) self-raising flour
100g (3½ oz) golden caster sugar
1 large egg
75ml (3½ oz) sunflower oil
75ml (5 fl oz) milk
½ tsp vanilla extract
60ml (12 tsp) lemon curd
For The Sugar Coating
60ml (4 tbsp) lemon curd
50g (2 oz) golden caster sugar

Method

Heat the oven to 190°C/375°F/Gas Mark 5. Line a 12 hole muffin tin with paper cases.

Sieve the flour into a bowl and stir in the sugar. In a large jug mix together the egg, sunflower oil, milk and vanilla extract using a fork. Pour the wet ingredients into the dry and stir gently together until just combined. Put a teaspoon of the mixture in the base of each paper case. Top with 1 teaspoon of lemon curd. Top with the rest of the muffin mixture.

Bake for 10-15 minutes until risen and firm.

For the sugar coating, microwave the lemon curd on high for 1 minute until melted. Put the sugar into a shallow bowl. Brush the top of each muffin and dip the tops of each one in sugar to coat the tops.

Lastly arm yourself with one of your delectable lemon curd muffins and unwind! Isn't that good?

Please do call by Sweet and Simple Bakes, view our round-up of our other bakers; also, if you would like to join in our monthly bake, we would be most delighted to have you join bake with us – everyone is welcome!