This is my guilt-free version of a jam donut, disguised as a muffin. These are best straight from the oven, but reheat quite well in the microwave.
- 150 g (5½ oz/1 cup) plain (all-purpose) flour
- 100 g (3½ oz/⅔ cup) wholemeal (whole-wheat) flour
- 2 tsp baking powder
- ½ tsp ground cinnamon
- 1 large apple (about 200 g/7 oz), grated with the skin on
- 180 ml (6 fl oz/¾ cup) buttermilk
- 2 eggs
- 50 g (1¾ oz) butter, melted
- 2 tsp natural vanilla extract
- ½ tsp liquid stevia (optional)
- 2½ tbsp raspberry chia jam (store-bought or homemade)
- 1 tbsp dextrose
- 2 tsp ground cinnamon
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 160°C/320°F (fan-forced). Lightly grease a 9-hole 80 ml (2½ fl oz/⅓ cup capacity) muffin tin.
Sift the flours, baking powder and cinnamon into a bowl, returning the husks from the wholemeal flour to the sifted mixture, then stir in the apple.
Whisk the buttermilk, eggs, butter, vanilla extract and stevia (if using) together in a separate bowl or jug. Pour into the flour mixture and stir with a large spoon until just combined. Do not over-mix.
Spoon most of the batter (reserving about 1 tablespoon for adding to the top of the duffins later) into the prepared tray. Make a small hole in the top of each duffin with the handle-end of a teaspoon and add about 1 teaspoon of jam to each hole. Cover jam gently with the reserved batter.
Bake for 15–20 minutes or until duffins spring back when lightly pressed. Remove from the oven and cool for 2 minutes in the tin before carefully removing. Roll duffins gently in the combined cinnamon powder ingredients and serve immediately.
These duffins are best served warm from the oven, however they will keep for 2–3 days in an airtight container in the refrigerator. Reheat before serving.
Recipe and image from Incredible Bakes That Just Happen to be Refined-Sugar Free by Caroline Griffiths (Smith Street Books, $39.99 hbk) .
View more refined sugar-free recipes from Incredible Bakes here.
View our Readable feasts review and more recipes from the book here.