75g Sunflower Oil
1/2 tsp vanilla extract
2 large eggs, beaten
275g self-raising flour
1/2 tsp bicarbonate of soda
pinch of salt
100g granulated sugar
75g jam of your choice
25g unsalted butter
50g granulated sugar
Pre-heat oven to 190C / Gas 5
Put the oil, yoghurt, vanilla extrac and eggs in a bowl and beat together
In another large bowl, mix together the flour, bicarbonate of soda, salt and sugar.
Pour the wet ingredients in the dry ingredients and swiftly mix together until just combined. It needs to be quite lumpy but you need to ensure any floury pockets are broken up.
Drop 1 generous tablespoon of the batter into each paper case. Make a dip in the mixture and spoon in a generous teaspoon of the jam.
Divide the remaining batter between the paper cases to cover the jam.
Bake in the preheated oven for 18-20 mins, until well risen.
Set aside and leave to cool for 5 mins before you apply the topping.
When the muffins have cooled, brush their tops with the melted butter for the topping and roll in the sugar.
Leave to cool.