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Doughnut Muffins

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Doughnut Muffins
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
299
calories
Calories
0
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Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie299 kcal(14 %)
Protein3.24 g(3 %)
Fat11.34 g(10 %)
Carbohydrates46.64 g(31 %)
Sugar added27.95 g(112 %)
Roughage0 g(0 %)
Vitamin A114.96 mg(14,370 %)
Vitamin D0.33 μg(2 %)
Vitamin E1.17 mg(10 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.16 mg(15 %)
Niacin1.49 mg(12 %)
Vitamin B₆0.01 mg(1 %)
Folate40.4 μg(13 %)
Pantothenic acid0.09 mg(2 %)
Biotin0.19 μg(0 %)
Vitamin B₁₂0.26 μg(9 %)
Vitamin C0.08 mg(0 %)
Potassium35.8 mg(1 %)
Calcium15.46 mg(2 %)
Magnesium4.3 mg(1 %)
Iron0.86 mg(6 %)
Iodine10 μg(5 %)
Zinc0.14 mg(2 %)
Saturated fatty acids6.73 g
Cholesterol56.94 mg
Author of this recipe:

Ingredients

for
12
Ingredients
cup
1 ¾ cups
1 teaspoon
cup
plain Yogurt
2
large eggs (beaten)
1 teaspoon
cup
butter (melted)
12 teaspoons
seedless Raspberry jam (plus extra to decorate)
For the coating
1 cup

Preparation steps

1.
Heat the oven to 190°C (170° fan) 375°F gas 5. Grease a 12 hole muffin tin.
2.
Mix together the sugar, flour and bicarbonate of soda in a mixing bowl.
3.
Whisk together the yoghurt, eggs and vanilla. Pour into the dry ingredients with the melted butter and stir until only just combined.
4.
Spoon into the tins to half-fill them. Add 1 teaspoon of jam to the centre of each, then cover with the remaining mixture.
5.
Bake for 15-18 mins until risen, golden and springy to the touch. Cool in the tins for a few minutes.
6.
Roll the duffins in the sugar until coated and leave to cool. Spoon a little jam on top of each duffin.