200g plain flour
1tsp bicarbonate of soda
100ml natural yoghurt
2 large eggs beaten
1tsp vanilla extract
140g butter
12tsp raspberry jam for filling or nutella
Heat Oven to 190/170 (fan) gas mark 5
Lightly grease a 12 hole muffin tin
Put 140g Sugar, flour and bicarbonate of soda and mix
Whisk together eggs, yoghurt and melted butter
Fold in to the dry mixture to combine
Dive 2/3's of the mixture in the muffin holes
Carefully add 1tsp of filling to the centre of each hole.
Cover with the remaining mixture
Bake for 16-18 minutes until springy.
Leave to cool for 5 minutes before rolling in the extra sugar.
