Preheat oven to 190C/ 170C Fan/ Gas 5 and grease a muffin tray with the unsalted butter (or alternatively place muffin cups in each slot)
- 85 ml sunflower oil
- 1 egg
- 125 ml milk
- ¼ tsp vanilla extract
Blend the oil, egg, milk and, vanilla extract in a bowl with a fork until evenly blended
- 200 g self-raising flour
- 100 g caster sugar
Sift the self-raising flour in another bowl and stir in the caster sugar. After this, you will need to add the previous oil, egg, milk and, vanilla extract mixture into the self-raising flour and sugar concoction, until mixed (you do not want to over-mix, as this will make the dough tough. So should any lumps form, you can just ignore it)
Using an ice cream scoop/ an already incorporated bowl pourer, add half the mixture into the muffin crevices/ cups, making sure an even distribution. Spoon some jam next, evenly, making sure that the jam does not cover the edges of the mixture already present in the muffin tray cups/ crevices. Then add the rest of the doffin mixture, making sure an even distribution again.
Bake for 25 minutes, or until golden and risen and the tops of the doffins are springy (springing back when touched)
- 75 g unsalted butter
- 100 g granulated sugar
- microwave-safe bowl
- flat plate
Whilst the doffins are being baked, melt unsalted butter in a bowl. And in another flat dish, spread the granulated sugar. As soon as the doffins are ready to be taken out the muffin tray, brush melted butter all over them and roll onto the sugar until evenly coated. Rest until cool on a wire rack and enjoy!