Saturday, 9 August 2014

raspberry duffins

makes 12

for the duffin

150g caster sugar
200g plain flour
1 tsp baking powder
100ml plain yoghurt 
2 eggs
1 tsp vanilla 
150g butter, melted
12 tsp raspberry jam

for the coating:
150g caster sugar

  1. oven to 180°c and lightly grease a 12-hole muffin tin.
  2. mix sugar, flour and baking powder 
  3. in a seperate bowl whisk together the yoghurt, eggs and vanilla extract. Pour the wet ingredients and melted butter into the dry ingredients and fold until mixed well.
  4. place 2 tbsp of the mixture into each muffin hole. Add 1 tsp of the jam into the centre of each and then cover with the rest of the batter.
  5. place the muffins into the oven and allow to bake for 15-20 minutes until golden brown and cooked through.
  6. remove from the oven and allow to cool for 5 minutes in the tin before removing and rolling in the caster sugar. 

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