Here is a recipe for a super quick and easy muffin, which hides a hidden surprise inside its moist, vanilla sponge. A great recipe for the kids to help with that can be adapted for a whole range of different yummy fillings. You can use Nutella, fruit pie filling, jam, lemon curd, mini Oreos, a square of chocolate or peanut butter. Whatever takes your fancy! We made ours using Duerr's Rhubarb & Custard Jam.
140g golden caster sugar
200g plain flour
1 tsp bicarbonate of soda
100ml natural yogurt (I used soya)
2 large free range eggs
1 tsp vanilla extract
140g melted butter (I used vegan Pure)
12 tsp of filling (I used Duerr's Rhubarb & Custard Jam)
sprinkle of demerara sugar to finish
Preheat oven to 170 degrees/GM5 and put muffin cases in a tin.
Mix together flour, sugar, bicarb in a bowl.
In another bowl, whisk yogurt, eggs, vanilla and melted butter.
Add wet ingredients to dry and fold to combine.
Put a spoonful of batter into each case.
Then add 1 teaspoon of the filling.
Top with another spoonful of batter so the filling is completely enveloped.
Sprinkle demerara sugar over the top before cooking for 15-18 minutes.
Allow to cool slightly before eating....jam can get hot!! They are delicious warm or served with custard for a comforting dessert. They are great fun and good for experimenting with different flavours. For example, you could fill with apple pie filling and swap the vanilla for cinnamon.