- 75g caster sugar
- 100g self raising flour
- 1 tsp baking powder
- 50ml plain yogurt (I used Greek yogurt)
- 1 large egg
- 1 tsp vanilla extract
- 75g butter, melted
- 1/2 cup raspberry preserves
- More castor sugar (for coating)
- Heat the oven to 180°c and lightly grease a muffin tin.
- In a bowl, whisk together the yogurt, egg, sugar and vanilla extract.
- Mix in the butter and fold in the flour until mixed well.
- Place 1 tbsp of the batter into each muffin hole. Add 1 tsp of the jam into the centre of each and then cover with more batter.
- Place the muffins into the oven and allow to bake for 15-20 minutes until golden brown and cooked through.
- Remove from the oven and allow to cool for 5 minutes in the tin before removing and rolling in the caster sugar.
Nutrition
- Calories: 1756
- Sugar: 158g
- Sodium: 1430mg
- Fat: 68g
- Saturated Fat: 41g
- Unsaturated Fat: 22g
- Trans Fat: 2g
- Carbohydrates: 267g
- Fiber: 5g
- Protein: 19g
- Cholesterol: 354mg
