I am a breakfast person. So when I found Tonia George’s book about breakfasts while I was in my local used bookstore I without hesitation brought it the counter and paid for it. Here’s my version of her Sugary jam doughnut muffins found in page 73.
Sugary Jam Doughnut Bars
75 ml canola oil
150 g buttermilk
1/2 tsp vanilla extract
2 large eggs
2 cups all purpose flour
1 1/2 tsp baking powder
1/8 tsp salt
100 g caster sugar
75 g strawberry jam
topping (not pictured)
25 g unsalted butter, melted
50 g powdered sugar
a square pan, 8X7X2 lined with parchment paper
Preheat the oven to 190 °C. Start with the wet ingredients, in a bowl, put the oil, buttermilk, vanilla extract and eggs and beat together. In another large bowl, mix together the flour, baking powder, salt and sugar. Pour the wet ingredients into the dry ingredients and mix together until free of lumps. Pour about 2/3 of the batter into the pan, spoon the strawberry jam on top of the batter as evenly as you can. Then pour in the remaining batter to cover the jam. Bake in the preheated oven for 18-20 minutes, until well risen. Remove from oven and, let cool in the pan for 10 minutes before inverting into a plate, peel off parchment paper then reinvent immediately.
While still warm, brush the top with the melted butter then dust with powdered sugar.
Enjoy.
*This doughnut is cake like than bready and is best for those who does not like the fried doughnut versions.
