Berry Doughnut Muffins

Makes 6, Prep and Cook 1 hour

2 cups self-raising flour ¾ cup caster sugar 100g unsalted butter,

melted, cooled

2 eggs, lightly beaten

¹⁄³ cup milk

2 tsps vanilla extract

¹⁄³ cup thick raspberry jam

COATING

¼ cup (9g) freeze-dried

raspberries

½ cup white sugar

80g unsalted butter, melted

1 Spray a 6-hole non-stick Texas muffin pan (¾-cup capacity) with cooking oil. 2 Sift flour into a large bowl. Stir in sugar. Make a well in centre. Add combined butter, eggs, milk and vanilla. Stir until just combined (don’t over-mix). 3 Spoon two-thirds of the mixture evenly among prepared pan holes (about a heaped ¼-cup in each). Spoon 2 tsps of jam into the centre of mixture in each muffin hole. Top with remaining mixture. Spread to cover jam and smooth over tops.

4 Cook in a moderate oven (180C) for about 20 minutes, or until a skewer inserted into the centre comes out clean. Remove from oven. Stand muffins in pan for 5 minutes. Transfer to a wire rack for 10 minutes to cool slightly.

5 Meanwhile to make coating, crush raspberries in a small snap-lock bag with a rolling pin until finely ground. Add sugar. Toss to combine evenly. 6 One at a time, brush butter all over muffin. Gently toss muffin in coating to cover evenly. Serve.