For the past 2 years I’ve been buying food magazines with a surprising, for my usually volatile nature, consistency, some may even call it a manic obsession or something. However, I live in a country where no large variety of food publications is available, so I cherish everything I can get my hands on.

I like to purchase every single food related magazine I see (which makes around 3 magazines per month J). And what happens is, I go through the pages in a heartbeat, and than throw it on the pile with the others, unfortunately there are already several such piles around the house.

I don’t use the recipes. Almost never, maybe only two times for two years, which is not much of a frequency. Kinda like a printed foodgawker.

So the other day I decided to put some order in my 50 kilograms worth of magazines, and maybe mark some recipes to try. When I saw the picture of these muffins I instantly fell for them, 2 minutes after I read the recipe, I was cracking the eggs, and in 30 minutes the muffins were peacefully chilling on the wire rack. They are easy, accessible and delicious, and perfect for a lazy Sunday morning.

Strawberry Doughnut Muffins

Adapted from Good Food Magazine

/makes 12 muffins/

•  ½ cup (100 gr.) sugar
• 1 ½ cups (200 gr.) all purpose flour
• 1 teaspoon (4 gr.) baking soda
• 2 large eggs
• ½ cup (120 ml.) yogurt
• 1 teaspoon vanilla extract
• ½ cup (120 gr.) butter, melted
• 12 teaspoons (around 120 grams) strawberry jam
• 1 cup (120 gr.) powder sugar

1. Butter and lightly flour a muffin pan. Preheat the oven to 180°C (360°F).
2. Mix the dry ingredients in a large bawl, using a wire whisk.
3. Beat the eggs with a whisk. Add the yogurt and the vanilla extract and mix well. Mix in the cooled butter.
4. Pour the egg mixture into the dry ingredients and mix until just combined. Make sure that everything is thoroughly combined, but don’t overmix the batter.
5. Equally distribute 2/3 of the batter in the muffin pan. Place 1 teaspoon of jam in the center of each muffin. Add the remaining batter, covering the jam. Don’t worry if some of jam is not completely covered, it will disappear as the muffins rise.
6. Place in the oven and bake for 18 minutes, until golden.
7. Leave to cool in the pan.
8. Roll the muffins in powder sugar.