果酱多拿马芬 Jam Doughnut Muffins

又是一款来自美女厨神Nigella Lawson的即简单又十分好吃的食谱。多谢Bake Along 的ladies的分享。

家里已经好久没用白糖了，所以我裹上赤砂糖而且只是少许。也只沾在马芬上。老公一吃，甜度对他来说刚好，不太甜那种，马上要我留多几粒给他。难得啊！哈哈。。

食谱取自Zoe

材料 Ingredients:

鲜奶 125毫升

植物油 85毫升 （我用葡萄籽油）

香草精华 1/2茶匙

自发面粉 200克

砂糖 100克 （我用赤砂糖50克）

草莓果酱 12茶匙 （我用蓝莓果酱）

无盐牛油 100克（隔水溶化）（我用30克）

砂糖 150克 （我用赤砂糖，适量而已）

125ml Milk

85ml Corn or vegetable oil ( I used Grapeseed oil)

1 large egg

1/2 tsp vanilla extract

200g Self-raising flour

100g Caster sugar (I used brown sugar)

12tsp strawberry jam (I used blueberry jam)

100g unsalted butter (I used 30g only)

150g granulated sugar (I used brown sugar)

做法 Method：

1）用叉（或打蛋器），把鲜奶、油、鸡蛋和香草精华一起搅拌均匀。

Use fork (or hand whisk), beat together the milk, oil, egg and vanilla extract.

2）加入面粉和糖，稍微拌均就好。（过度搅拌会使马芬口感较硬）

Stir (method 1) into the flour and sugar to combine (just), the lumps don't matter and if you overhear the muffins will be tough.

3）把面糊放入马芬模约1/3满，加入一茶匙草莓酱（我放蓝莓酱），再加入面糊填满马芬模。

Spoon the mixture into each muffin mold so that it's just under a third full. Then with a teaspoon add a dollop of strawberry jam ( I used blueberry jam), then top with more muffin mix so that the cases are just about full.

4）放入预热烤箱190度，烤20分钟。同时，溶解无盐奶油。

Put them in the preheated oven and cook for about 20 minutes or until the tops feel springy and resistant and the muffins have puffed up into little toadstools.

Meanwhile, melt the butter slowly in a thick-bottomed pan.

5）待马芬烤好后，脱模，沾上溶解奶油，裹上砂糖，趁温热时享用。

As soon as the muffins are ready, remove them from mold, dip them in the butter and roll them in the sugar. Eat warm.

I am linking this post to the Bake Along event created by Joyce of Kitchen Flavours,  Lena of Frozen Wings and Zoe of Bake for Happy Kids