Ingredients: (makes 12)
140g/5oz caster sugar white or golden or sugar substistute
200g/7oz plain flour
1 tsp bicarb of soda
100ml/3½ fl oz natural yoghurt
2 large eggs, beaten
1 tsp vanilla extract
140g/5oz melted butter
12 tsp seedless raspberry jam (though will work with any flavour)
Extra caster sugar for dusting
Heat oven to 190c/170c fan/gas 5
Lightly grease muffin tin/s
Put sugar, flour and bicarb into bowl and mix
In a separate jug or bowl whisk together yoghurt, eggs and vanilla
Quickly pour egg mixture and melted butter into dry ingredients and quickly fold with metal spoon. Note: lumpy mix is fine – don’t over stir.
Divide two-thirds of mixture into muffin tins. Spoon tsp of jam into each then cover with remaining mixture.
Bake for 15-18 mins until risen, golden and springy to touch.
Allow to cool for 5 mins before lifting from tins.
Roll each in the extra sugar.
In a word: YUMMY