Preheat your oven too 190c/ 170c fan/ gas mark 5. Add 10 muffin cases into a silicone/ normal muffin tray. Put 160g golden caster sugar, 220g plain flour, and 1 tsp of bicarb in a bowl and mix well until combined. In a jug whisk together 120ml natural yogurt, 2 large beaten eggs and 1 tsp of vanilla extract. Tip the 160g of melted butter and the jug contents into the dry ingredients and quickly fold in to combine. I use the figure of 8 method to fold.
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