Jam Donut Muffins

INGREDIENTS

• 150g caster sugar, plus 100g extra for dusting
• 210g plain flour
• 1 tsp bicarbonate of soda
• 65g Dunnes Stores natural yoghurt
• 50g Dunnes Stores sour cream
• 2 large eggs, beaten
• 1 tsp vanilla bean paste
• 140g butter melted, plus extra for greasing
• 100g raspberry jam
• Dunnes Stores Baking at Home desiccated coconut, toasted

METHOD

1. Heat oven to 190˚C/170˚C fan/350˚F/Gas Mark 5 lightly grease a 12 hole muffin tin with melted butter.
2. Put 150g of the caster sugar, the flour and bicarbonate of soda into a bowl and stir well to combine.
3. In a jug, whisk together the yoghurt, sour cream, eggs and vanilla. Whisk to combine, then stir in the melted butter and stir again briefly.
4. Pour the wet ingredients into the dry ingredients and quickly fold together with a metal spoon to combine.
5. Divide the muffin batter between the muffin holes and bake for 16-18 mins until risen and golden.
6. Leave the muffins to cool for 5 mins before lifting out of the tin. Roll each donut muffin in the extra caster sugar then make a small hole in the top of the muffins and pipe some raspberry jam into the holes - don’t worry if the jam escapes from the tops! Sprinkle the toasted coconut to finish.