Ingredients checklist
Use our checklist to tick off each ingredient in preparation for cooking.
2 large eggs Or 2 flax eggs: mix 2 tablespoons of ground flaxseed with 6 tablespoons of water and leave to thicken for 10 minutes.
100ml milk of choice
½ tablespoon maple syrup
½ teaspoon vanilla extract
150g Jammy Doughnut Porridge
50g self-raising flour or gluten-free self-raising flour Alternatively, use 50g gluten-free plain flour mixed with 1 teaspoon baking powder.
6 teaspoons strawberry jam, or your favourite flavour
¼ teaspoon cinnamon
1 teaspoon coconut sugar
Method 1 - Muffins
01.
Preheat your oven to 180°C.
02.
Add the eggs or prepared flax eggs to a mixing bowl. Pour in the milk, maple syrup and vanilla extract, then whisk until combined.
03.
Add the Jammy Doughnut Porridge and self-raising flour. Stir gently until everything is just combined, taking care not to overmix.
04.
Lightly grease six holes of a muffin tin. Divide half of the muffin mixture evenly between them.
05.
Spoon one teaspoon of jam into the centre of each muffin, keeping it away from the edges where possible.
06.
Divide the remaining muffin batter between the six muffins, making sure the jam is completely covered.
07.
Bake for 15–20 minutes, or until the muffins are golden on top and cooked through.
08.
While the muffins are still warm, mix the cinnamon and coconut sugar together in a small bowl. Sprinkle generously over the tops.
Method 2 - Homemade Chia Jam
01.
For a simple homemade alternative to shop-bought jam, add the following ingredients to a small microwave-safe dish:
- 30g frozen raspberries
- 1 teaspoon water
- ½ teaspoon chia seeds
02.
Microwave for approximately 30 seconds, then carefully mash the raspberries with a fork until they reach a jam-like consistency. Allow the mixture to cool and thicken slightly before adding it to the muffins.
Tips & Notes
These muffins are best served warm, when the strawberry centre is still soft and gooey. Enjoy them on their own, alongside a cup of coffee or with a spoonful of yoghurt for a more filling breakfast. Store the muffins in an airtight container in the fridge for up to 3 days. They can also be frozen for up to 6 months. Allow them to defrost before serving, then warm briefly in the microwave to bring back that freshly baked texture and gooey jam centre.
The Result
Core ingredient
Jammy Doughnut Porridge 400g
View product
Ingredients checklist
Use our checklist to tick off each ingredient in preparation for cooking.
2 large eggs Or 2 flax eggs: mix 2 tablespoons of ground flaxseed with 6 tablespoons of water and leave to thicken for 10 minutes.
100ml milk of choice
½ tablespoon maple syrup
½ teaspoon vanilla extract
150g Jammy Doughnut Porridge
50g self-raising flour or gluten-free self-raising flour Alternatively, use 50g gluten-free plain flour mixed with 1 teaspoon baking powder.
6 teaspoons strawberry jam, or your favourite flavour
¼ teaspoon cinnamon
1 teaspoon coconut sugar
