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To be honest, I was sold at the word Duffin! Before I had even found out what they were – I knew that I wanted to eat them! Turns out they are a cross between a muffin and a donut, what more could a girl want?? As you know I am working on an initiative with Mackays Jam, so I thought I would spice these little babies up and give them a lovely gooey jam centre! I devised these as a Christmas recipe, but they would work all year round, and good news – somehow I have managed to make them ever so slightly on the healthy side :)
To be honest, I was sold at the word Duffin! Before I had even found out what they were – I knew that I wanted to eat them! Turns out they are a cross between a muffin and a donut, what more could a girl want?? As you know I am working on an initiative with Mackays Jam, so I thought I would spice these little babies up and give them a lovely gooey jam centre! I devised these as a Christmas recipe, but they would work all year round, and good news – somehow I have managed to make them ever so slightly on the healthy side :)
Calories: 64 • Slimming World: on Extra Easy Plan •
• Weight Watchers Pro Points: 2PP • WeightWatchers Filling & Healthy Values: 2PP
Preparation Time: 10-15 Minutes
Cooking Time: 15-20 Minutes
Makes 18 Mini Duffins
You Will Need:
64g Caster Sugar
57g Low Fat Spread - melted (I use Asda Olive Lighter Spread)
118 ml Skimmed Milk
128g Self Raising Flour
1/2 Tsp Vanilla Extract
Pinch Ground Nutmeg (optional)
1/4 Tsp Cinnamon
Frylight/Calorie Controlled Oil Spray
2Tbsp Mackays Blueberry & Blackcurrant Preserve
For the Topping:
2 Tbsp Caster Sugar
1/2 Tsp Cinnamon
YOU NEED A MINI MUFFIN PAN FOR THIS RECIPE – if using a large version the recipe will make half the amount
Method:
Preheat your oven to 190 degrees
In a large mixing bowl, whisk the sugar and melted spread
Add the milk, vanilla,cinnamon and nutmeg if using, and whisk again
Sieve in the flour, and whisk until smooth – no lumps!
Spray your muffin pan with oil, and make sure that all the holes are well coated
Fill with the muffin tin until the holes are half full
Add about a 1/4 tsp of the jam in the centre of the muffin mixture and add the remaining muffin mixture from the bowl on top of the jam so it is covered, and the muffins are about 3/4 way full in the mould.
Bake for 15-20 minutes or until a skewer can be inserted and come out clean
Allow to cool
In a bowl or measuring jug, add the sugar and cinnamon for the topping
Spray the muffins with oil and dip or roll around in the mixture
Then you are ready to devour your little nuggets of goodness!
64g Caster Sugar
57g Low Fat Spread - melted (I use Asda Olive Lighter Spread)
118 ml Skimmed Milk
128g Self Raising Flour
1/2 Tsp Vanilla Extract
Pinch Ground Nutmeg (optional)
1/4 Tsp Cinnamon
Frylight/Calorie Controlled Oil Spray
2Tbsp Mackays Blueberry & Blackcurrant Preserve
For the Topping:
2 Tbsp Caster Sugar
1/2 Tsp Cinnamon
YOU NEED A MINI MUFFIN PAN FOR THIS RECIPE – if using a large version the recipe will make half the amount
Method:
Preheat your oven to 190 degrees
In a large mixing bowl, whisk the sugar and melted spread
Add the milk, vanilla,cinnamon and nutmeg if using, and whisk again
Sieve in the flour, and whisk until smooth – no lumps!
Spray your muffin pan with oil, and make sure that all the holes are well coated
Fill with the muffin tin until the holes are half full
Add about a 1/4 tsp of the jam in the centre of the muffin mixture and add the remaining muffin mixture from the bowl on top of the jam so it is covered, and the muffins are about 3/4 way full in the mould.
Bake for 15-20 minutes or until a skewer can be inserted and come out clean
Allow to cool
In a bowl or measuring jug, add the sugar and cinnamon for the topping
Spray the muffins with oil and dip or roll around in the mixture
Then you are ready to devour your little nuggets of goodness!
DIETARY CALCULATIONS
Approx Calories Per Portion
64 Per Duffin
64 Per Duffin
Weight Watchers Pro Points Per Portion
2PP Per Duffin
Filling & Healthy Values
2 PP
2PP Per Duffin
Filling & Healthy Values
2 PP
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