(Just look at the beautiful crown on those babies!!)
Here in the UK, tomorrow is Mothering Sunday. That special Sunday during the year when Mothers all over the United Kingdom get spoiled and cosseted by the families that love them 0h-so-very-much!!
My children are over in Canada, so they don't actually realize that this is Mothering Sunday as the North American one falls on the second Sunday in May, but no worries . . . that just means that I get to celebrate it twice!!
Todd always spoils me to death on the March one . . . and my kiddies spoil me to death again in May.
Yes, lucky is my middle name!!
I always like to bake something special for Mothering Sunday. Something special that I normally wouldn't have any other time of the year. Ok, so these are good any time at all, not just on special days . . .
But I guarantee if you bake them tomorrow morning for your mum . . . she'll love you to pieces!!!
They are guaranteed to bring you extra brownie points and put you in her good books for at least the rest of the year, and next year . . .
She'll be wanting you to bake some more! (Don't worry, I'm sure she won't mind sharing them! Mum's that are worth baking muffins for are always the sharing kind of mum's for sure!!)
*Jam Doughnut Muffins*
All the flavours of a delicious jam doughnut without any of the faff of frying. We love these!
melted butter for greasing the muffin tin
10 ounces plain flour
1 TBs baking powder
4 ounces caster sugar
1/2 of a grated nutmeg (more or less as desired)
4 ounces caster sugar
2 eggs, beaten
7 fluid ounces milk
3 ounces butter, melted and cooled
1 tsp vanilla extract
4 TBS strawberry or raspberry jam
4 ounces butter melted
6 ounces granulated sugar
1 TBS ground cinnamon
Preheat the oven to 200*C/400*F. Butter a 12 cup medium muffin tin. Set aside.
Sift together the flour, baking powder, and salt. Whisk in the caster sugar and nutmeg.
Beat together the eggs, milk and cooled butter. Stir all at once into the flour mixture, mixing only until just combined. Do not overmix.
Spoon half of the batter into each of the prepared muffin cups. Top each with a teaspoon of jam, making sure it doesn't touch the sides. Spoon the remaining batter over top. Bake in the heated oven for about 20 minutes, until well risen and golden brown and firm to the touch.
While the muffins are baking prepare the finishing touches. Melt the butter in a bowl. Set aside. Whisk the sugar and cinnamon together in another bowl.
When the muffins are baked, leave to cool in the tins for about 5 minutes. Remove one at a time and dip the tops of each muffin into the melted butter and then roll them into the cinnamon sugar. Serve warm with a nice hot cuppa.
(Any leftovers can be reheated in the microwave for several seconds.)