Ingredients
140g/5oz golden caster sugar, plus 200g extra for dusting
200g/7oz plain flour
1 tsp bicarbonate of soda
100ml/3½fl oz natural yogurt
2 large eggs, beaten
1 tsp vanilla extract
140g/5oz butter, melted, plus extra for greasing
12 tsp seedless raspberry jam
Method
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Heat oven to 190C/170C fan/gas 5. Lightly grease a 12-hole muffin tin (or use a silicone one). Put 140g sugar, flour and bicarb in a bowl and mix to combine. In a jug, whisk together the yogurt, eggs and vanilla. Tip the jug contents and melted butter into the dry ingredients and quickly fold with a metal spoon to combine.
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Divide two-thirds of the mixture between the muffin holes. Carefully add 1 tsp jam into the centre of each, then cover with the remaining mixture. Bake for 16-18 mins until risen, golden and springy to touch.
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Leave the muffins to cool for 5 mins before lifting out of the tin and rolling in the extra sugar.
PER SERVING
229 kcals, protein 3g, carbs 29g, fat 11g, sat fat 6g, fibre 1g, sugar 18g, salt 0.4g
