Donut Muffins

Preheat oven to 180°CPrepare a 12 hole muffin tray with paper liners (helps the jam not escape!)If making own buttermilk - prepare the milk and vinegar or lemon juice now and set aside for 5 minutes)In a large bowl combine the flour, salt & caster sugar.In a separate bowl combine the oil, egg, buttermilk and vanilla, mix well.Add the wet ingredients to the dry ingredients and combine gently - only until the mixture just comes together and no flour showing.Place heaped tablespoon or 2 of mixture into each muffin tin (approx. â…“ of the way up the sides)Using a teaspoon place a ½ a tsp of strawberry jam into the centre of each of the mixture (indenting it into the dough slightly so it stays put, use more if you wish!)Cover with the remainder of the batter to ensure muffins tin at least ¾ full.Bake for 20 minutes and remove from oven to set aside briefly.~~Muffin Topping Preparation~~Once muffins are taken from the oven melt the butter in a small bowl.In another small bowl combine the sugar and cinnamon and mix wellWhen muffins are cool enough for you to touch them start to decorate.Using a pastry brush completely cover the top of a muffin with melted butterDip the muffin into the sugar mixture and roll around until the top is completely covered in sugar.Set aside and repeat with the remaining donut muffins.You can if you wish cover the entire donut in the sugar mixture, simply coat total muffin in butter and roll in sugar.Best served still warm, lovely with ice-cream the next day, and will keep well.