Strawberry Duffins



A gorgeously sticky combination of doughnut and muffin, these strawberry duffins are perfect for an afternoon tea treat with a quirky twist.

Makes 8 duffins

300g self-raising flour
150g caster sugar, plus 75g extra to coat
1 tsp ground mixed spice
Pinch of salt
80ml sunflower or vegetable oil
2 medium eggs, lightly beaten
150ml buttermilk
1 tsp vanilla bean paste or vanilla extract
8 tsp Jubilee Selections by Driscoll’s strawberry jam
50g unsalted butter, melted

1 Preheat the oven to 180C, fan 160C, gas 4 and grease 8 holes from a 12-hole muffin tin.
2 Start by adding all the dry ingredients in a bowl; flour, sugar, mixed spice and salt. Then slowly stir in the oil, eggs, buttermilk and vanilla and fold carefully until just combined.
3 Using either a piping bag or spoon, divide half the mixture into each muffin hole, then add a teaspoon of Jubilee jam into the centre. Cover the jam with the remainder of the batter mix and place in the oven for 25 minutes or until golden and firm to the touch.
4 Remove from the oven and place on to a wire rack. When the muffins are cool enough to handle, brush the surface of each with the melted butter, then roll them in the remaining sugar to evenly coat.
5 Serve immediately or leave to cool.

Recipe courtesy of Jubilee Strawberries.

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