Doughnut muffins

So what do you do at 6.30 on a Sunday morning when you're wide awake with no urge to roll over and go back to sleep?  You make muffins.  Doughnut muffins have been around since someone had the idea to put jam in the middle of a muffin and roll it in sugar.  It is not a new invention by Starbucks who have just copywrit the name 'Duffin' and caused a minor publicity spat with the London bakery that also sells them as Duffins.  Come on now, what a ridiculous name!  Cronuts I can just about accept as croissant doughnuts is a bit of a mouthful but doughnut muffins just rolls off the tongue.
This is one recipe where you do have to be precise when loading your muffin tins.  The mixture barley makes 36 tablespoons which is enough for twelve muffins but don't be generous when spooning it into the tin or you'll only get ten or eleven!  Who is going to miss out?

DOUGHNUT MUFFINS

 

• 150g caster sugar
• 200g plain flour
• 1 tsp baking powder
• 100ml plain yoghurt (small pot)
• 2 eggs
• 1 tsp vanilla extract
• 150g melted butter
• 12 tbsp. seedless raspberry jam

Preheat your oven to 180C/350F/Gas 4
Generously butter your muffin tin
Mix the dry ingredients in a large bowl and make a well in the middle
In a separate jug or bowl whisk together the remaining ingredients
Add the wet to the dry and stir to combine till there is no flour visible.  Lumpy is fine but I found this to be quite a smooth batter
Spoon a scant 2 tbsp. of batter into each hole and top with a tsp of jam.  Give the jam a good stir first to make it smooth and more easily pourable.

Top each hole with another tbsp. of batter like so

Bake in the centre of your oven for 15-25 minutes till golden brown and cooked.  My oven required the full 25 minutes but check after 15. 
Remove from the oven and carefully remove from the tin to cool on a rack.  You may need to ease them from the tin with a knife, handle with care.
Cool on the rack for 5 minutes then roll each one in caster sugar for that doughnut effect.
Enjoy warm.