Cinnamon doughnut muffins
These cinnamon doughnut muffins are super easy make and a healthier version of calorie-rich doughnuts. I used dairy-free butter, oat yoghurt and home-made, low sugar blueberry jam. They turned out really yummy! Next time I’ll make them with gluten-free flour. So lovely with morning coffee or afternoon tea during the cold months.
Ingredients
Method
- Preheat oven to 180°C and grease a 12-hole muffin tin (alternatively use silicon moulds).
- Sift flour and baking soda into a mixing bowl, then stir in the sugar.
- In another bowl, whisk the eggs, then add the yoghurt and vanilla extract. Mix in the melted butter.
- Carefully add the flour and gently mix until just combined – don’t over-mix!
- Place a spoonful of the mixture into each muffin hole, then put a small teaspoon of jam in the middle. Cover with another spoonful of batter, smoothing out the tops.
- Bake for about 15-20 minutes until they are golden and cooked through.
- Remove the tin from the oven and allow to cool the muffins in the tin for 5 minutes.
- Meanwhile, melt a knob of butter or margarine in a small saucepan. Mix the cinnamon with the sugar in a shallow bowl.
- When the muffins are cool, brush them with melted butter, then roll them in the cinnamon sugar.
- Put them on a wire rack to rest.
- Serve the muffins lukewarm.