Doughnut x Muffin = Duffin
The biggest craze in the bakery world just now is the duffin-a cross between a doughnut and a muffin. After ‘Duffingate’, the scandal in the news where a small London bakery has went up against Starbucks (http://www.independent.co.uk/life-style/food-and-drink/news/huffin-and-puffin-over-a-duffin–the-doughnutmuffin-hybrid-raising-heat-between-starbucks-and-small-pastry-chain-8867192.html) everyone wants to know how to make these treats. While most recipes are American, with the measurements in cups and confusing ingredients we don’t have, we found one that is easy to make for all us UK bakers. Enjoy!
Ingredients
- 300g self-raising flour
- 85g caster sugar, plus 65g extra to coat
- pinch of salt
- 80ml vegetable oil
- 1 large egg
- 175ml buttermilk
- 1tsp vanilla extract
- 3tsp strawberry jam
- 100g unsalted butter
- 1tsp ground cinnamon
Method
- Preheat the oven to 180C/350F/Gas 4 and grease a 6-hole muffin tin.
- Sieve the flour into a medium bowl, then add the pinch of salt and the 85g caster sugar.
- In another bowl, combine the vegetable oil, egg, buttermilk and vanilla extract. Add to the dry ingredients and mix until they have just combined.
- Place a spoonful of the mixture in each muffin hole and make an indent in the centre of each one. Fill each indent with 1/2 tsp of strawberry jam. Cover the jam with the remaining duffin mixture and bake for 20 minutes.
- Once baked, remove from the oven and leave the tray on a wire rack to cool.
- While the duffins are cooling, melt the butter. Meanwhile, combine the extra 65g caster sugar and the ground cinnamon in a large bowl.
- When the muffins are cool enough to handle, brush each duffin with melted butter, then roll in the cinnamon sugar. Serve and enjoy!
www.cake-cetera.co.uk 