Ok, I must admit, I've gone back to basics with this one a bit, but trust me. This muffin recipe will make the lightest muffin you have ever eaten. Fact. And it's great because you can substitute the raspberry jam for any other flavour jam, or even lemon curd, Nutella or thick custard - what ever takes your fancy! What's more, they're quick and REALLY easy, perfect for when you're not feeling particularly adventurous in the kitchen!
130g caster sugar
200g plain flour
1 tsp bicarbonate of soda
100ml natural yoghurt
Few drops vanilla essence
140g unsalted butter, melted
12 tsp raspberry jam
200g icing sugar
1 heaped tsp coco powder
Pre-heat your oven to 180c and line a 12-hole muffin tin with cases.
In a large mixing bowl, combine the sugar, flour and bicarbonate of soda.
In a separate jug, whisk together the yogurt, eggs and vanilla before tipping it into the bowl. Lastly, add the melted butter and fold the mixture together until smooth.
Place a generous tablespoon of mixture into the cases. Carefully add 1 tsp jam into the centre of each, then cover the jam with the remaining mixture. Bake for 16-18 minutes until risen, golden and springy to touch.
Move the muffins to a wire rack to cool. Once cooled completely, make up the icing in a small bowl with the icing sugar and enough water to make a thick paste. Spread a teaspoon of icing onto the muffins, pushing up to the edges. Add a heaped teaspoon of coco powder to any icing you have left and add a few more drops of water, it should be thin enough to drizzle, but it not so watery that it spreads. Use a spoon to drizzle the chocolate icing in lines over the white icing. Leave to set before eating.