Doughnut muffins

Name: Doughnut muffins
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
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

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Prep Time: 20 minutes

Cook Time: 18 minutes

Total: 38 minutes

Servings: 12

Author : Sarah Cook

josh eagleton 30 60 minutes

Ingredients

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140 grams golden caster sugar, plus 200 grams extra for dusting200 grams plain flour1 tsp bicarbonate of soda100 milliliters natural yogurt2 large eggs, beaten1 tsp vanilla extract140 grams butter, melted, plus extra for greasing12 tsp seedless raspberry jam

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Instructions

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Step 1

Heat oven to 190C/170C fan/gas 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.

Step 2

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.

Step 3

Leave the muffins to cool for 5 mins before lifting out of the tin and rolling in the extra sugar.