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Mini doughnut muffins

Fresh doughnuts are one of the things I crave most, but making yeasted doughnuts is a lengthy, involved process that I often don’t have time to undertake. Doughnut muffins are my solution. Jammy and bite-sized with none of the wait, once you’ve made them a few times you won’t even have to look up the recipe. You can use any type of jam to fill these or simply eat them plain.

MAKES 24 MINI MUFFINS

PREP TIME: 12 MINS

COOKING TIME: 7–8 MINS

100g butter

75g caster sugar, plus extra to dust

100g plain flour

¹/₂ tsp bicarbonate of soda

50g natural yoghurt

1 egg

1 tsp vanilla extract or vanilla bean paste

1 tbsp raspberry jam

1 tbsp apricot jam

You will also need a 24-hole mini muffin tray and two disposable piping bags.

1 Preheat the oven to 200°C/180°C fan/gas 6. Melt the butter in the microwave or in a pan over a medium heat and use a pastry brush to grease all the holes of the muffin tray with some of the melted butter.

2 Place the sugar, flour and bicarbonate of soda in a bowl and combine.

3 In a small jug, mix the remaining melted butter with the yoghurt, egg and vanilla. Pour the wet ingredients into the dry ingredients and gently fold them together until just incorporated.

4 Divide the mixture among the 24 holes in the muffin tray using a teaspoon, then bake for 7–8 minutes or until golden brown and risen.

5 While the muffins are baking, spoon the jams into the 2 piping bags and snip the end off each with a pair of scissors. Remove the hot doughnuts muffins from the oven and roll them in caster sugar, then make a small hole with a skewer in the bottom of each and pipe raspberry jam into the centre of half the doughnuts and apricot jam into the rest. These are best enjoyed fresh from the oven.