These delicious muffins are best eaten freshly baked and still warm from the oven – don’t expect any leftovers!
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
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.
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.
Leave the muffins to cool for 5 mins before lifting out of the tin and rolling in the extra sugar.
229 kcals, protein 3g, carbs 29g, fat 11g, sat fat 6g, fibre 1g, sugar 18g, salt 0.4g