Duffins are a cross between a doughnut and a muffin producing a cakey like doughnut coated with cinnamon sugar.
Preparation Time: 20 minutes | Cooking Time: 25 minutes | Makes: 10
- 75g unsalted butter, softened to room temperature
- 100g caster sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 120ml milk /soya
- 190g plain white flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 8 teaspoons Nutella
- 45g unsalted butter - melted
- ~ 50g granulated sugar
- ~ 2 teaspoons cinnamon
- Preheat oven to 220 C/ 425F.
- Lightly oil muffin baking tray with cooking spray and set aside.
- Using an electric mixer, cream butter and sugar together on medium speed.
- Mix in the egg, vanilla extract, and milk. Gently stir in flour, baking powder, cinnamon, nutmeg, and salt. Do not overmix.
- Spoon 1 heaped tablespoon of batter into the baking tray. Layer with 1 teaspoon Nutella in the centre and spoon another heaped tablespoon of batter on top.
- Repeat layering batter and nutella into each duffin tin.
- Bake at 220 C for 5 minutes.
- Keeping the duffins in the oven, reduce temperature to 180C/ 350F/ GM 4. and bake for an additional 13-17 minutes until batter is set.
- Allow to cool for about 5 minutes.
- In a separate small bowl, stir together the sugar and cinnamon. Dip the top of each duffin into the melted butter and dip into the cinnamon-sugar mixture.
- Swirl them around in the cinnamon-sugar a bit to make sure you get a thick coating.
- Set upright on cooling rack.
Duffins stay fresh in an airtight container up to 1 week and freeze well, up to 3 months.
Denise Phillips author of 7 cook books has developed a tasty collection of Jewish food and recipes. Runs her own cookery school, cookery classes for Jewish singles called Date On A Plate, offers gift vouchers and private classes for corporate team building and client entertaining.
Follow her on social media:
www.jewishcookery.com | Tel: 01923 836 456
November 30, 2018