I'm sure we have all heard about the new Starbucks craze for Duffins! Duffins are a combo of a jam doughnut and a muffin and are coated in sugar. They're actually (only slightly) healthier than doughnuts as they are baked rather than deep fried. There has been a bit of an uproar about who owns the idea of the Duffin and Starbucks are trying to claim it as their own. So while they're fighting that one out I decided to get on with it and make my own. I originally thought about making the full sized versions but after finding these teeny tiny bun cases I thought I'd make delicious little bite sized duffins instead.
They're a perfect coffee break snack and you can have as many or as few as you like. I quite like that they turned out of the cases all mismatched and oddly shaped. It gives them character! Have a look at my recipe below if you'd like to give them a go...
24 Mini Paper Cases
100g Self-raising Flour
100g Caster Sugar
Pinch of Salt
Pinch of Cinnamon
Start by weighing out all your ingredients. I tend to weigh two eggs and make all other measurements the same. This is a simple way to make cake batter that seems to work every time! Two medium eggs usually weigh 100g (this time it was 98g) so I weighed out all my other ingredients to 98g. I added a pinch of salt and cinnamon to the flour. You need some extra butter later on.
Beat everything together in a big bowl and when the batter is smooth and creamy half fill the cases. I placed 24 on to a baking tray and found the mixture was just enough for 24 duffin bites.
Add a teaspoon of jam to each case. My jam is homemade (the best kind) but it was a little runny. Shop bought jam will be stiffer so should work even better in this recipe. You can use whichever flavour you like the most but a classic duffin will have strawberry jam inside.
Then pop another half of batter mix on top of the jam blob to seal it in! Easy. Pop them into the oven Gas Mark 4 or equivalent for around 15-20 minutes. They will be golden and springy to the touch when done.
Let them cool for a few moments while you prepare for the next step. Melt a little amount of butter in a bowl and pop some caster or granulated sugar mixed with a teaspoon of cinnamon into a second bowl. Remove each warm duffin bite from it's paper case and coat each one with melted butter before dipping into the sugar/cinnamon. Make sure to cover all sides of the cake and then put on one side to cool completely.
Serve (to yourself) with a fresh coffee and copy of Vogue. Or I suppose you can share them with friends and family if you really must!