Doughnut Muffins

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140g caster sugar

200g plain flour

1 level teaspoon bicarbonate of soda

100ml natural yogurt 

2 eggs

1 teaspoon vanilla essence  

140g butter, melted 

Raspberry jam, lemon curd 

Sugar Coating

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. 

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