Doughnut Muffins

ingredients:

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

200g plain flour

1tsp bicarbonate of soda

100ml natural yoghurt

2 large eggs, beaten

1 tsp vanilla extract

140g butter, melted, plus extra for greasing

12 tsp seedless raspberry jam

1. Preheat the oven to 190c, and lightly grease a 12 hole muffin tin.

2. Put the 140g sugar, flour and the bicarb in a bowl and mix to combine.

3. In a jug, whisk together the yoghurt, eggs and vanilla.

4. Tip the jug contents and melted butter into the dry ingredients and quickly fold with a metal spoon to combine.

5. Divide the two thirds of the mixture between the muffin holes.

6. Carefully add 1tsp of the jam into the centre of each, then cover with the remaining mixture.

7. Bake for 16 to 18 minutes until risen, golden and springy to touch.

8. Leave the muffins to cool for 5 minutes before taking out the tins and roll in the extra sugar.