Duffins

So I've been meaning to try these out for ages. I really enjoyed making a recipe for Cronuts last year and they were very popular but, and this is a very BIG BUT, they are so un-healthy. These I feel are better for you than a doughnut (well just ever so slightly). No deep frying and quite low in the fat stakes compared to normal doughnuts and much, much quicker to make.

Duffins 

250g S/R flour
150g sunflower oil or non virgin olive oil
1 tsp of baking powder
3 eggs (medium)
1-2 tsp vanilla extract
1 tsp of cinnamon
180g caster sugar (I used my vanilla sugar)
80g Greek Yogurt

Coating 
40g melted unsalted butter
40g caster sugar
2 tsp cinnamon
You will also need a well greased and floured 12 muffin pan.

Preheat the oven to 170ºC

Start by measuring all the Duffin dry ingredients into a large mixing bowl, then in a jug combine all the wet ingredients together, pour the wet into the dry and whisk together.

With an ice-cream scoop or a spoon divide the batter between the 12 muffin pan holes. Bake in a preheated oven for 18-22 mins.
Melt the butter in a dish, in another dish mix together the remaining sugar and cinnamon.

Remove from the oven, now to get the nice shape use a 2&1/2 inch cutter to cut away the edges, remove from the muffin tin and roll straight into the melted butter and then into the cinnamon sugar pop onto a wire rack to cool and so the sugar firms into a crust.

*You can tip the scraps into the butter and the sugar for a chefs treat ! x

* You can make them Jam Duffins, just add 1/2 tsp of Raspberry jam to the middle of each Duffin batter, use a tsp to gently cover with the batter.