Is it a Muffin? Is it a Donut? No it’s a Muffnut!

Ok so I have made these many times and they were once described by my colleagues as the Class A Drug version of cake which I am sure was pertaining to their addictiveness and not the racing heart, sweats and rotting teeth…….although too many and I’m sure a cavity would appear as these babies are fully loaded with yummy sweetness!

I have tried various recipes and methods but eventually created my own as often they became heavy and too claggy and this does not go down well with MrP who always gives me honest feedback causing some minor huffs on my part (yes I’m a huffpot ) but once I’ve cheered up like Sleepy Jean I genuinely prefer the honesty! How can anyone learn and grow without some gentle direction? 

So MrP requested I provide some sweet delights for his colleagues to celebrate his final day in his old role (jings he is only moving down the corridor but these “Uniformed” sort love an excuse for food and cakes) and heaven forbid he should take a visit to the shelves of M&S (other supermarkets are available☺️) when he has MrsP aka Moi at home! So cake for 10ish people coming up! Given their career choice it seemed fitting to do a nod to the stereotypical treat of choice aka the Donut but with a snazzy Pandora twist! Plus I had yummy blueberry jam gifted from the rather generous and wonderfully supportive Hartleys so off we go!

(I have to point out I didn’t stop here as I also made a Gin&Tonic Lemon Drizzle Bundt Cake and a tray of Scottish Tablet – both blogs to follow 😀- they are a greedy gannet bunch)

Ingredients

  • 600g Homepride Self Raising Flour
  • 300g Billingtons Golden Caster Sugar
  • 350ml of Buttermilk (I make my own by pouring 2 1/2tsp lemon juice into the full fat milk and let sit for 5 mins – you will see it goes slightly curdled)
  • 2tsp Tesco Madagascan Vanilla Extract
  • 180ml Vegetable Oil ( you can use sunflower oil or rapeseed oil but not olive oil)
  • 2 Large Eggs
  • 1/2tsp Salt
  • Jar of Hartleys Blueberry Jam 
  • 200g Blueberries washed and with any stocks removed – once clean add a teaspoon of SR Flour and toss to coat as this stops them sinking to the bottom of the Muffnut when baking – one of many Granny tips to come  😀

Topping Ingredients

  • 100g Melted Unsalted Butter 
  • 100g Billingtons Golden Caster Sugar 
  • 20g Billingtons Light Muscavado Sugar (Light Soft Brown Sugar will be fine as I have used Tesco Light Soft Brown Sugar in the past and it was still perfect)
  • 1 1/2tsp Cinnamon 

Steps

  1. Pre-heat your oven to Fan 175c or Conventional Oven 180c
  2. Prepare your 12 muffin tins by using muffin liners and using a pastry brush coat the top of the tin in butter as the Muffins will overlap and this stops sticking the best crunchy part 😀
  3. Sift the flour, sugar and salt and mix together
  4. In a separate jug mix the oil with the buttermilk and vanilla using a whisk
  5. Add the wet ingredients to the dry using a spatula until combined and then mix well using either an electric mixer or by hand (1 minute electric OR 3 by hand) – don’t overwork the mix you just need everything combined like a thick batter. 
  6. Toss in the Blueberries and mix with the spatula gently
  7. Using an Ice-Cream Scoop fill the muffin cases by 1/3
  8. Using teaspoons gently place a blob of the jam in the middle of each 
  9. Then using the scoop fill the muffin cases by minimum 2/3 – I always fill to about 7/8ths 😂
  10. Bake in the over for around 25-30 mins but check when done using a skewer as it’s should be clean from batter- as I mentioned before my oven is banjaxed so I rotate mine 2/3rds of the way through cooking as my Granny always said you can’t open the oven till then or your cake will sink! So with the fear of bejeezus in me I wouldn’t dare!!!
  11. Once baked and smelling delicious remove and allow to cool.
  12. Melt the butter and place in a shallow dish with a pastry brush
  13. Mix the sugars and cinnamon together in another shallow dish
  14. When you can handle the Muffnuts remove from the tins and brush the top with melted butter and dip in the sugar concoction then set aside! (I double muffin case them after buttering and sugaring for ease of holding 😳 darn my stickyphobia)  If preferred you can remove the case and totally cover with butter and sugar up all over but as I’m not a fan of Sticky Icky Fingers I don’t do this and feel the extra would surely tip you over the Cavity Scale and I would be hunted by dentists!

These are nice warm (Ooo with Ice-Cream or cream or custard) but are equally yummy on their own the next day if kept in an air tight container!

I have also made these in the past by adding chopped white chocolate instead of blueberries and used Hartleys Raspberry Jam as the yummy centre, so feel free to experiment! ☺️☺️☺️

Let me know how you get on by leaving comments below and happy Muffnutting!



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