Ingredients:

1 3/4 Cups Plain Flour (next time I will use Self-Raising because I like a lighter muffin)

1 1/2 tsp Baking Powder

1/2 tsp Salt

1/2 tsp Ground Nutmeg

1/4 tsp Ground Cinnamon

3/4 Cups Sugar

1/3 Cup Oil (I used Olive)

1 Egg, lightly beaten

3/4 Cup Milk

Jam

1/4 Cup Butter, melted

1/3 Cup Sugar

1 tsp Ground Cinnamon

Directions:

Preheat your oven to 180C.

Place the flour, baking powder, salt, nutmeg and cinnamon in a large mixing bowl and stir to combine thoroughly.

In a small mixing bowl or jug, combine the sugar, oil, egg and milk whisk thoroughly.

Add the wet ingredients to the dry ingredients and stir to combine until just moistened.

Half-fill greased muffin pans or paper cups with your batter, then place 1 tsp of jam in the middle.

Cover the jam with enough batter to fill the muffins to 3/4 full.  Does that make sense?  What I mean is you want to fill your muffin pan/cup to the 3/4 mark.

Bake for 20-25 minutes until the muffin springs back when lightly touched.

While your muffins are baking, melt your butter in a small bowl and combine your sugar and cinnamon in another small bowl.

Just after taking your muffins out of the oven, dip the top of each one in the melted butter, then immediately into the sugar/cinnamon mixture to coat to give it a nice sugary doughnut look.

These muffins are perfect eaten warm, just be careful the jam isn’t too hot for the kids, I let mine cool for about 10 minutes first.

Original Source:  http://bakerstreet.tv/2011/08/muffin-monday-doughnut-muffins/