APRICOT YOGHURT MUFFINS RECIPE

INGREDIENTS
60g butter
1/4 cup caster sugar
2 eggs
1/2 cup milk
1 cup apricot yoghurt
2 cups self-raising flour
1/4 teaspoon baking soda (bicarbonate of soda)
1 1/2 tablespoons apricot jam

DIRECTION

• Preheat oven to 180°C.
• Grease a 12 x 1/3-cup capacity muffin pan.
• With an electric beater, mix butter and sugar together until pale.
• Beat in the eggs, one at a time. Stir in the milk and yoghurt.
• Sift in the flour and baking soda, stirring gently until just combined.
• Spoon mixture evenly into muffin pan.
• Spoon 1/2 teaspoon of the apricot jam into the center of each muffin, pressing down into the mixture slightly to prevent the jam running down the side during cooking.
• Bake for 18 to 20 minutes or until just cooked. 
• Cool in tray for a few minutes before transferring to a wire rack to cool.