I have been travelling & taking a long break while looking for jobs since finishing my PhD.
The cities I have been so far are Venice, Budapest, Paris and New York.
My photos are now piled up & the worst is I’m procrastinating, I will need to be organised & get back to baking.
I made these doughnut muffins a while ago & I thought I will post the recipe here just to keep it going.
From Waitrose Kitchen September 2013
150 g blackberries/raspberries
1 Bramley apple (~200 g), peeled, cored & diced
100 g caster sugar
1 tsp lemon juice
Mix all ingredients & bring it to boil, keep it simmering for 10-15 min.
150 g natural yogurt
180 g unsalted butter, melted
200 g caster sugar
300 g self raising flour
Pinch of salt
Take 1 tbsp of melted butter & grease the metal muffin tray.
Preheat the oven to 190C.
In a large mixing bowl, combine the eggs & natural yogurt, followed by melted butter.
Mix & sift together caster sugar, flour & salt.
Fold with the batter until well combined.
Warm the prepared muffin tray in the preheated oven for 3-5 min.
Divide the batter 1/3 of the height of muffin tray, spoon 1-2 tsp jam on top of the batter.
Cover the jam with remaining batter & bake in the preheated oven for 15-20 min or until golden brown.
Remove from the oven & let it stand in the tray for 10 min.
Carefully remove the muffins from the tray & roll them with caster sugar.