Donut muffins with raspberry jam filling
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 75g caster sugar
  • 100g self raising flour
  • 1 tsp baking powder
  • 50ml plain yogurt (I used Greek yogurt)
  • 1 large egg
  • 1 tsp vanilla extract
  • 75g butter, melted
  • ½ cup raspberry preserves
  • More castor sugar (for coating)
  1. Heat the oven to 180°c and lightly grease a muffin tin.
  2. In a bowl, whisk together the yogurt, egg, sugar and vanilla extract.
  3. Mix in the butter and fold in the flour until mixed well.
  4. Place 1 tbsp of the batter into each muffin hole. Add 1 tsp of the jam into the centre of each and then cover with more batter.
  5. Place the muffins into the oven and allow to bake for 15-20 minutes until golden brown and cooked through.
  6. Remove from the oven and allow to cool for 5 minutes in the tin before removing and rolling in the caster sugar.
Nutrition Information
Calories: 1756 Fat: 68g Saturated fat: 41g Unsaturated fat: 22g Trans fat: 2g Carbohydrates: 267g Sugar: 158g Sodium: 1430mg Fiber: 5g Protein: 19g Cholesterol: 354mg
Recipe by Maya Kitchenette at