Editor's Rating

8.7

Ingredients
140 g castor sugar, plus 200 g extra for dusting
200 g plain flour
1 teaspoon bicarbonate of soda
100 ml natural yogurt
2 large eggs, beaten
1 teaspoon vanilla extract
140 g butter, melted, plus extra for greasing the tin
12 teaspoons raspberry or apricot jam

Method
Heat an oven to 180 C. Lightly grease a 12-hole muffin tin.

Place 140 g sugar, the flour and bicarbonate of soda in a bowl and mix to combine. In a jug, whisk together the yogurt, eggs and vanilla. Tip the jug’s contents and melted butter into the dry ingredients and quickly fold with a metal spoon to combine.

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

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

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