Mini doughnut muffins

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Melt the butter in the microwave and use a pastry brush to grease all the holes of the muffin tray with a little of the butter.
2. Put the caster sugar, plain flour and bicarbonate of soda in a large mixing bowl and combine.
3. In a small jug, mix the remaining melted butter with the yogurt, egg and vanilla. Pour the wet ingredients into the dry ingredients and gently fold them together using a large metal spoon until just incorporated.
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4. Divide the mixture equally among the holes in the muffin tray using a teaspoon, then bake for 7-8 minutes or until golden brown and risen.
5. While the muffins are baking, spoon the jams into the 2 disposable piping bags and snip the end off each with a pair of scissors. Remove the muffin tray from the oven and roll the hot doughnut muffins in caster sugar, then make a small hole with a skewer in the bottom of each and pipe raspberry jam into the centre of 12 doughnuts and apricot jam into the other 12. These beauties are best eaten while still warm.