These tasty sugar-dipped muffins are baked not fried but taste just as delicious and are best warm and straight from the oven. You can use chocolate, jam, lemon curd or any other sweet filling that you want! Be careful to let them cool slightly, as we don’t want burnt lips!
Serves: 12
Preparation Time: 15 minutes
Cook Time: 18-20 minutes
INGREDIENTS:
5 oz golden caster sugar, plus 7 oz extra for dusting
7 oz plain flour
1 tsp bicarbonate of soda
3½ oz natural yogurt
2 large eggs, beaten
1 tsp vanilla extract
5 oz butter, melted, plus extra for greasing
12 tsp thick chocolate sauce/ or seedless raspberry jam
METHOD:
Heat oven to 375°F/190°C/gas mark 5.
Lightly grease a 12-hole muffin tin or use silicone cups.
Put the 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.
Divide two-thirds of the mixture between the muffin holes. Carefully add 1 tsp chocolate sauce or jam into the center of each, then cover with the remaining mixture. Bake for 16-18 minutes until risen, golden and like lovely puff balls to touch.
Leave the muffins to cool for 5 minutes. Remove from the tin and roll in the extra sugar.