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Submitted on
May 9, 2012
Image Size
3.7 MB
Submitted with


197 (who?)

Camera Data

Canon EOS 450D
Shutter Speed
1/99 second
Focal Length
55 mm
ISO Speed
Date Taken
May 9, 2012, 2:26:03 PM
GIMP 2.6.11
Mini Jam Doughnut Muffins by claremanson Mini Jam Doughnut Muffins by claremanson
This is only the second time i have made muffins ever. The first was a complete disaster so it really put me off trying again for many years.

If anyone has any tips for me for making muffins i would gladly appreciate it, i would love to be able to perfect muffin making!

Recipe taken from the book 1 Mix, 50 Muffins which i got a few years back as a christmas present.

Makes 12 (20-24 mini muffins)

Oil or melted butter for greasing a muffin tin if you don't plan on using cases
280g/10oz plain white flour (or gluten free flour)
1 tbsp baking powder (or gluten free baking powder)
1/8 tsp salt
115g/4oz caster sugar
2 medium eggs
200ml/7 fl oz milk (or rice or any other dairy free milk)
6 tbsp sunflower oil
1 tsp vanilla extract
jar of strawberry or any jam of choice

115g/4oz butter
150g/5 1/2 oz granulated sugar

1. Preheat oven to 200oC/400oF/Gas Mark 6
2. Grease a 12 cup muffin tin or line with cases.
3. Sift together all the dry ingredients: flour, baking powder and salt into a large bowl then stir in the sugar.
4. Lightly beat eggs then beat in milk, oil and vanilla.
5. Make a well in the center of the dry ingredients then pour in the wet ingredients. Stir gently until just combined, do not over-mix.
6. Spoon half the mixture into the tin/cases. On top of that add a teaspoon of jam in the center then cover with the remaining mixture (it is very hard to keep it in the center, i couldn't especially when you put the rest of the mixture on top it just goes everywhere so don't worry if it's not perfect! personally i like the look of it seeping out the top and sides a little)
7. bake in the oven for 20 minutes or until well risen, golden and firm to touch.
8. Leave muffins to cool in tin for 5 minutes. While cooling, melt the butter in a bowl and spread the sugar onto a plate.
9. Dip the muffin tops in the butter then into the sugar (i found this to be to much on top so used a very clean finger to rub on the butter then rub on the sugar)
10. Serve warm or leave to cool on a wire rack.

I had so much batter because i made them mini muffins i used half the mixture to make Oreo Muffins

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Add a Comment:
ToadAdventure Featured By Owner Jan 2, 2013  Hobbyist General Artist
Can we substitute something for sunflower oil?
claremanson Featured By Owner Jan 2, 2013  Hobbyist Artisan Crafter
vegetable oil or apple sauce are the best substitutes.
laurenkealani Featured By Owner May 23, 2012  Hobbyist General Artist
:iconcannotevenplz: so....much.....amazingness....
claremanson Featured By Owner May 23, 2012  Hobbyist Artisan Crafter
:giggle: thank you :)
MissFero Featured By Owner May 11, 2012
Oh, my God. You made muffins!! <3 :O
Were they good??
They look awesome. ^_^
claremanson Featured By Owner May 11, 2012  Hobbyist Artisan Crafter
i didn't use gluten free flour because i have lots of normal flour to use up. If i was confident they would come out good (they did by the way, i have to make more this weekend for some friends who have seen this photo here on da and on facebook and want to try them!) GF flour is very expensive but next time think i will use the gluten free flour so i can try :) plus now i have started making them i will not be satisfied until i get a perfect muffin top! my family and friends will be sick of muffins by the time i am done with them!
MissFero Featured By Owner May 11, 2012
Glad you're overdoing the muffins, now. Maybe I'll try a few of your recipes if I have the ingredients laying about. <3
claremanson Featured By Owner May 11, 2012  Hobbyist Artisan Crafter
i am planning to make half jam half nuttela tomorrow :)
MissFero Featured By Owner May 12, 2012
That sounds yummy. o.o
Shaami Featured By Owner May 10, 2012  Hobbyist Digital Artist
I'm going to gobble these up on Monday! :hungry:
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