12heaped tbspJam store bought or see mulled cranberry jelly recipe
Instructions
Heat the oven to 190c/fan 170c/gas 5
Butter a 24-hole mini muffin/petit fours tin
Melt 100g butter over medium heat until it smells nutty and the milk solids brown (but don’t let it burn – it takes about 5-10 mins)
Whisk the milk, brown butter, egg, egg yolk and vanilla together
In a separate bowl, combine the flour, a pinch of salt and 125g of the caster sugar
Quickly stir the wet ingredients into the dry until just combined, don’t overwork it, the lumps are fine
Spoon the mixture into each of the tins to just under half full (about a tsp in each)
Add 1 tsp jam to each duffin and cover with another teaspoon of the mixture. Try to ensure the jam is in the middle (not touching the tin side) and that the top layer of mixture completely covers the jam
Bake for 10-12 minutes, until golden and firm. Cool in the tin for 5 minutes then gently release with a knife to prevent sticking
Melt the remaining 100g butter, browning it as before and transfer to a shallow bowl (be careful not to burn yourself!)
Put the remaining sugar into a shallow bowl and mix with the cinnamon, turn the duffins in the butter, then roll in sugar