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140g caster sugar
200g plain flour
1 level teaspoon bicarbonate of soda
100ml natural yogurt
1 teaspoon vanilla essence
140g butter, melted
Raspberry jam, lemon curd
100g caster sugar
1 teaspoon cinnamon, optional
Lightly butter a 12 hole muffin tray and preheat the oven to 180c.
Combine the flour, bicarb and sugar in a large bowl.
Melt the butter in a bowl in the microwave, then add in the eggs, yogurt, vanilla and whisk well.
Add the wet ingredients to the dry ingredients and fold in to just combine with a spoon.
Divide the mixture between the 12 holes and bake for 20 minutes till firm to touch and well risen.
Allow to stand in the tin for 5 minutes before rolling in the sugar.
Transfer to a rack to cool.
Poke a small hole in the top of the muffins and pipe in the raspberry jam or other filling.