• Preheat your oven to 160C Fan / 180C.
• Grease a cupcake / muffin tin either with butter or spay a little oil and spread it around each hole.
• Next make your buttermilk (if you haven't bought your own). Place 150ml of milk into a jug and add a tbsp of lemon juice. Leave for about 10 minutes, it should start to curdle and become homemade buttermilk!
• Place your gluten free self raising flour, xanthan gum and caster sugar (plus cinnamon if you are using) into a large bowl and gently mix.
• In a small bowl mix together your melted butter (must be cooled), oil, buttermilk, eggs and vanilla. Whisk until combined.
• Pour your wet ingredients into your bowl of dry ingredients and mix together. Try to mix as minimally as possible, just until combined. Your mixture is ready!

Option 1 (Placing jam inside the mixture before baking):

• Place your jam into a bowl and mix it up a bit with a spoon, it helps to ensure the jam is smooth.
• Spoon a tablespoon or so of your mixture into each of your muffin holes (already greased).
• Spoon just over a teaspoon of jam onto the mixture. Make sure it stays as central as possible and doesn't go towards the edges.
• Spoon more of your mixture on top of the jam so that its fully covered and sealed. Make sure you can't see jam and it hasn't gone towards the edges.
• Place in the oven for 18 - 20 minutes or until golden and cooked through. Once cooked allow to cool for a few minutes in their tin before gently easing them out.
• When still warm carefully coat each in melted butter and then roll or sprinkle each with some caster sugar.
• Allow to fully cool and then enjoy!

Option 2 *I PREFER DOING IT THIS WAY!* (Piping jam into the doughnut after they are cooked):

• Spoon your mixture into the muffin holes (already greased). Fill them up as high as you like, if you want a better doughnut shape, about half way works, if you want a bigger muffin/doughnut shape, fill them to the top.
• Place in the oven for 18 - 20 minutes or until golden and cooked through (if you are making the doughnuts a little smaller 16-18 minutes works best). Once cooked allow to cool for a few minutes in their tin before gently easing them out.
• When still warm carefully coat each in melted butter and then roll or sprinkle each with some caster sugar. Allow to cool.
• Making sure your jam is smooth, spoon it into a piping bag with a medium nozzle on the end.
• Then either from the bottom, the top or the side of your doughnut, carefully push your nozzle into the doughnut (if you are using a piping bag without a nozzle, carefully push a chopstick in first to make a hole!). Squeeze your jam in until it feels pretty full.
• Enjoy!