Some people like dinner, some prefer lunch. My favourite meal time is High Tea!
High Tea is the ultimate decadence. A visual feast served on a silver platter is my idea of heaven.
I like to mark the special occasions in life with high tea – graduation ceremonies, 25th birthdays, or, you know, just catching up with lovely ladies.
I usually skip the sandwiches and head straight for the mini morsels.Why does tiny food just taste better?
For my own personal high tea, I made Jam Donut Muffins. These miniatures are a combination of the classic jam donut and simple muffins.
The Jam Donut Muffins are sandwiched with layer of batter, then sweet raspberry jam, and another layer of batter.
Fresh out of the oven, the muffins are brushed with warm butter and sprinkled with sugar.
What is your favourite high tea mini morsel?
This post is part of the Sweet Adventures Blog Hop – High Tea for October.
Jam Donut Muffins
Makes 30 mini muffins.
Recipe adapted from Baking by Margaret Fulton. Hardie Grant 2012 $59.99
300g plain flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
110g brown sugar
1/2 teaspoon vanilla bean
1/3 cup vegetable oil
1/3 cup raspberry jam
50g butter, melted
1/4 cup caster sugar
1. Preheat oven to 200 degrees. Grease mini muffin pan, or line with paper cases.
2. Combine flour, baking powder into large bowl.
3. In second bowl, lightly whisk eggs, milk, brown sugar, vanilla and oil.
4. Fold in the liquid mixture into dry ingredients. Be careful not to over mix and the batter shouldn’t be smooth.
5. Spoon one tablespoon of the batter into the prepared pan. Top with 1/4 teaspoon of jam and then another tablespoon of batter.
6. Bake for 8-10 minutes or until pale golden. Remove from the oven and rest for a few minutes. Place on a baking tray to cool and brush with butter and sprinkle with sugar.
The Jam Donut Muffins are best served warm, but they do keep well in an airtight container, freeze well and can be reheated in the microwave.