Doughnut muffins

• golden caster sugar↗140g g

  plus 200g extra for dusting

• plain flour↗200g g
• bicarbonate of soda↗1 tsp tsp
• natural yogurt↗100ml ml
• large eggs↗2

  beaten

• vanilla extract↗1 tsp tsp
• butter↗140g g

  melted, plus extra for greasing

• seedless raspberry jam↗12 tsp tsp

Step-by-step instructions

1. 1

   Heat oven to 190C/170C fan/gas 5. 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.

2. 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.

3. 3

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