Nigella's jam doughnut muffins

• 125g milk
• 85g corn
• 1 large egg
• 0.5 tsp vanilla extract
• 200g self-raising flour
• 100g caster sugar
• 12 tsps strawberry jam
• 100 unsalted butter
• 150g granulated sugar

Step 1
Preheat the oven to 190C (375F, gas mark 5), and oil a muffin tin to within an inch of its life.

Step 2
Then beat together the milk, oil, egg and vanilla extract and very, very gently fold the mixture into the flour and caster sugar.

Step 3
Put a spoonful of mixture into each cup and then a teaspoonful of jam, and then another spoonful of mix.

Step 4
Put into the oven and cook for about 20 minutes until gloriously risen.

Step 5
Then (this is where it starts to slip into farcical levels of Nigella-ness) melt some butter and put the granulated sugar onto a plate.

Step 6
Roll the muffins in the butter and then in the sugar.