Friday 29 August 2014


You might have heard about this doughnut/muffin hybrid being sold in a certain chain of coffee shops under a slightly different name but the copy of ASDA magazine that I got this recipe from refers to them as 'doffins' so in this case, so shall I. 

We all know they're duffins though, don't worry about it.

Whatever their name is the recipe is so easy I couldn't even believe it and they taste fantastic, so let's just get on with it, shall we?


85ml sunflower oil
1 large egg
125ml milk
1/4 tsp vanilla extract
200g self-raising flour
100g caster sugar
125g jam
75g unsalted butter
100g granulated sugar

  • Preheat your oven to 190C/170C fan/gas 5 and grease 2 muffin trays with a little butter. Mum's old muffin trays smelled a little too much like rust for my liking so I used a standard 12-hole cupcake tray and aside from being a tiny bit burnt (when do I ever not burn anything?) the doffins ended up okay, if a little oddly shaped, so don't worry if you don't have any of the larger muffin trays, a cupcake tray will totally do in a pinch.
  • Put your sunflower oil, egg, milk, and vanilla extract in a bowl and beat with a fork until blended.
  • Sift your flour into another large bowl and stir in the caster sugar.
  • Add the oil, egg, and milk mixture to the flour and sugar and stir until it has all just mixed together. Don't stir the mixture too much or you'll end up with a tough dough. Don't worry if there are a few lumps - they'll sort themselves out.
  • Spoon half of the mixture into the muffin tins. Put about a tsp of jam into the middle of each muffin. (I used strawberry jam because it's all we had but you can use whatever jam you like! I suggest raspberry for a more authentic doughnutty flavour.) Then cover the jam with the rest of the dough mixture.
  • Bake for 25 minutes or until golden and risen so that the tops spring back when pressed lightly.
  • While your doffins are cooling, melt your butter in a bowl (about 40 seconds in the microwave usually does it) and put your granulated sugar into another, shallow bowl.
  • As soon as the doffins are cooked, tip them out of their tins. One by one, use a pastry brush to brush the doffins with melted butter all over and then roll them in the granulated sugar until completely coated.
  • Leave to cool on a wire rack for as long as you can stand to before digging in!

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