We love our new Barkett Paint Box oilcloth tablecloth with it’s 1950’s vibe. If you are looking for a funky look for your table whether it’s in your kitchen or outside in the garden, this wipeable tablecloth has plenty of colours to coordinate with your existing colour scheme. How about ordering it to use in a camper van or as a cover for your camping table, so that you are good to go when we can start getting out and about again?
When we saw this cloth, we thought donuts! But, rather than the more complicated recipe, these scrummy donut muffins are so easy to make and they don’t need to be deep fried, so we like to think they are a bit healthier than your usual donut! We’ve used raspberry jam, but you could vary it – why not try cherry or apricot?
The key to making these is to combine the ingredients very gently and not over mix the batter. If you have mini muffin tins, you could make tiny versions to serve with a cup of coffee or to give to smaller children.
Makes 12 muffins
125ml vegetable oil, plus extra for greasing
2 medium eggs
1 tsp vanilla essence
150g caster sugar
300g self-raising flour
12 heaped tsp raspberry jam
100g butter, melted
75 – 100g granulated sugar
- Preheat the oven to 180°C. Generously grease a 12 cup muffin tin with vegetable oil.
- Beat the milk, vegetable oil, eggs and vanilla essence in a large jug.
- Stir the sugar and flour together and pour in the milk and oil mixture.
- Very lightly mix together making sure that you don’t over work the batter.
- Using a tablespoon place a spoonful of batter into each cup of the prepared muffin tin. Add a heaped teaspoon of jam on top and cover with a second tablespoon of batter.
- Place in the oven and cook for 20 – 25 minutes until well risen and golden.
- Leave for a few minutes in the tin to cool and run a knife around the edge of each muffin to loosen. Place on a cooling rack until cool enough to handle.
- Dip the top of the donut in the melted butter and roll in the granulated sugar.