A duffin, I hear you ask?!?! This is the name given to a scrumptious piece of fluffiness that is a cross between a doughnut and a muffin. I am not going to pretend that these are healthy but they are definitely healthier than a real doughnut as a duffin is baked rather than deep fried.
Chanukah is currently being celebrated by Jews around the world. Chanukah commemorates the miracle of finding oil after the Greeks destroyed the Jewish Temple. This oil was used to light the Menorah (candelabra) in the Temple and the miracle was that it lasted 8 days when there was only enough to oil to have lasted one day.
As with most things, Jews like to celebrate with food, and therefore it has become a tradition to eat oily foods on Chanukah, latkes (fried hash browns) and doughnuts are amongst the favourites. And just as though it wouldn’t be Chanukah without lighting the Chanukiah and receiving presents (often of a monetary value), it wouldn’t be Chanukah without eating a doughnut or two. However, my problem is that once I eat one doughnut I will end up eating many many more. Hence, I made a pact with myself this year that I will stay clear of the fried doughnuts but allow myself to have one (or maybe two) duffins instead. I think this was just an excuse for me to make duffins!
I am a hoarder of recipes, most of which have been taken out of magazines and I knew that in my collection I had a recipe for duffins. It is an easy one bowl recipe and turns into a very light and fluffy mixture. Muffins can be quite large, but I felt that I wanted a more manageable size, so I decided to make them into cupcakes (which also reduces the calorie intake even more!). They are fun to make and are not too time consuming. All who ate them seemed to enjoy them and some even went back for a second one… I think we can call this a success!
Makes 12-24 depending on size (muffin or cupcake)
200g soften butter
150g caster sugar
50g soft brown sugar
300g self-raising flour
100ml sour cream/ Greek yogurt
½ tsp bicarbonate of soda
½ tsp baking powder
12 tsp jam ( choose your own flavour – my favourites are raspberry and blueberry)
3 tlbsp caster sugar to dust.
Heat over to 180°C. Place all the ingredients except the jam and the caster sugar to dust in a mixing bowl and beat well with a wooden spoon. Place a spoonful of the mixture into muffin moulds/cases. Make a dip in the centre and each cake with the back of a teaspoon. Then add in a teaspoonful of jam into each one, try and keep the jam away from the edges of the muffin. Top with a little more mixture and spread carefully to make sure the jam is covered. Depending on the size of your muffins, cook for 15-25 minutes, until risen, golden and firm to touch.
Allow to cool for 10 minutes then remove from moulds/cases and whilst warm roll them gently in caster sugar. Serve fresh or they can be sorted in air tight container for up to 3 days.