Last week I had the chance to contribute to a charity bake sale for a Macmillan Coffee morning. I decided to try another bake inspired by Bea’s of Bloomsbury – and these Duffins turned out to be the best thing I’ve ever baked!! I was almost reluctant to hand them over, if it hadn’t been for charity I might’ve eaten them all myself. I’ll definitely be making them again, and soon.
Makes: 8 Time: 40 mins Difficulty: Easy
300g self-raising flour
85g caster sugar
80ml vegetable oil
1 medium egg
175ml semi-skimmed milk
1 tbsp lemon juice (concentrate)
1 tsp vanilla extract
Coating and filling
100g caster sugar
2 tsp cinnamon
200g melted butter
4-8 tsp jam (I used seeded raspberry jam)
- Preheat oven to 180°C and grease 8 holes of your muffin tin.
- Add the lemon juice to the milk and leave to sit for 2 mins. (This is a substitute for buttermilk which can’t always be found easily but this solution works just as well).
- Add the flour, sugar and salt to a mixing bowl.
- Add the vegetable oil, egg and vanilla to the milk and lemon mix.
- Add to the dry ingredients and mix until they have just combined.
- Spoon the mixture into the muffin tray holes, filling them three quarters of the way up. Bake in the oven for approx. 20 mins – a cocktail stick inserted in the middle should come out dry and crumbly.
- While the muffins are baking, put the melted butter in one shallow bowl and combine the sugar and cinnamon in another bowl.
- Remove the muffins from the oven and tip out of the tray onto a wire rack. Using a pastry brush, liberally coat the muffins in the melted butter then roll in the sugar mix to evenly coat.
- Fill a piping bag with the jam and push the nozzle midway into the muffin – through the bottom if you want them to look neat or I like the dollop showing through the top. Pipe about 1 teaspoon of jam into each ‘duffin’.