Duffins are a cross between a doughnut and a muffin, producing a cake-like doughnut coated with cinnamon sugar. (Makes 10
- Preheat oven to 220°C / 425°F.
- Lightly oil a 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 one heaped tablespoon of batter into the baking tray. Layer with one teaspoon of Nutella in the centre and spoon another heaped tablespoon of batter on top.
- Repeat the layering of batter and Nutella into each duffin tin.
- Bake at 220°C for five minutes.
- Keeping the duffins in the oven, reduce temperature to 180°C/ 350°F/ Gas Mark 4 and bake for an additional 13 to 17 minutes until batter is set.
- Allow to cool for about five minutes.
- In a separate small bowl, stir together 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.
To serve: Duffins stay fresh in an airtight container up to one week and freeze well up to three months.
- 75g unsalted butter – softened to room temperature
- 100g caster sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 120ml milk /soya milk
- 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
- Cinnamon coating
- 50g granulated sugar
- 2 teaspoons cinnamon
- 45g unsalted butter – melted
Preparation time 20 mins
Cooking time 25 mins
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