Summer is finally here! I’m so excited for lazy weekends in the park and on the beach, easy excuses to eat ice cream all the time, sweet fresh berries… 😀

But before it gets too hot in my flat, I thought I’d do some light summer baking and these fluffy raspberry jam muffins were perfect! These are great for breakfast or as a snack – they are surprisingly addictive, especially when warm, so try not to eat all of them in one go (as I almost did!).

Ingredients (makes 14 small muffins)

• 140 g golden caster sugar
• 200 g plain flour
• 1 tsp bicarbonate of soda
• 100 ml natural yogurt
• 2 large eggs
• 1 tsp vanilla extract
• 140 g butter, melted
• 14 tsp seedless raspberry jam

Directions

1. Preheat oven to 190°C / 170°C fan / 375°F.
2. Line your cupcake/muffin tin with paper cases.
3. Combine the dry ingredients (sugar, flour, bicarb) together.
4. Lightly whisk the eggs, and mix with the yogurt and vanilla.
5. Pour the egg mixture into the dry ingredients and add in the melted butter.
6. Gently fold everything together.
7. Fill each muffin case halfway with batter, add a tsp of raspberry jam and top up with more batter.
8. Bake for 16-18 minutes or until the muffins are golden brown and a skewer comes out clean.
9. Leave to cool and enjoy!

(Recipe adapted from bbcgoodfood.com)