Homemade raspberry jam
If you are a jam-making novice, raspberry jam is a good one to start with as it’s so quick. All you need are raspberries, lemon and sugar
Doughnut muffins
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 12
Skip to ingredients
- 140g golden caster sugarplus 200g extra for dusting
- 200g plain flour
- 1 tsp bicarbonate of soda
- 100ml natural yogurt
- 2 large eggsbeaten
- 1 tsp vanilla extract
- 140g buttermelted, plus extra for greasing
- 12 tsp seedless raspberry jam
Nutrition: per serving
- kcal229
- fat11g
- saturates6g
- carbs29g
- sugars18g
- fibre1g
- protein3g
- salt0.4glow
Method
step 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.
step 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.
step 3
Leave the muffins to cool for 5 mins before lifting out of the tin and rolling in the extra sugar.
