Instructions

1. Preheat oven to 180°C and grease a 12-hole muffin tin (alternatively use silicon moulds).
2. Sift flour and baking soda into a mixing bowl, then stir in the sugar.
3. In another bowl, whisk the eggs, then add the yoghurt and vanilla extract. Mix in the melted butter.
4. Carefully add the flour and gently mix until just combined - don’t over-mix!
5. Place a spoonful of the mixture into each muffin hole, then put a small teaspoon of jam in the middle. Cover with another spoonful of batter, smoothing out the tops.
6. Bake for about 15-20 minutes until they are golden and cooked through.
7. Remove the tin from the oven and allow to cool the muffins in the tin for 5 minutes.
8. Meanwhile, melt a knob of butter or margarine in a small saucepan. Mix the cinnamon with the sugar in a shallow bowl.
9. When the muffins are cool, brush them with melted butter, then roll them in the cinnamon sugar.
10. Put them on a wire rack to rest.
11. Serve the muffins lukewarm.