Doughnut muffins

30-60 minutes 400 kcal or less cupcakes donuts family cooking fresh spin fruit muffin homemade individual cakes jam cupcakes jammy

N/A

Makes 12

Source

Ingredients

140g golden caster sugar , plus 200g extra for dusting

200g plain flour

1 tsp bicarbonate of soda

100ml natural yogurt

2 large eggs , beaten

1 tsp vanilla extract

140g butter , melted, plus extra for greasing

12 tsp seedless raspberry jam

Method

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.