Doughnut muffins
Doughnut muffins

A delicious treat for those with a sweet tooth.

A perfect hybrid of two different puddings.


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

200g plain flour

1 tsp bicarbonate of soda

100ml natural yogurt

2 large eggs, beaten

1 tsp vanilla extract

140g butter, melted, plus extra for greasing

12 tsp seedless raspberry jam


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