1 cup flour
1/3 cup sugar
1 tsp baking powder
1/4 tsp salt
1/2 cup plain yoghurt
4 tbsp peanut butter (crunchy)
2 tbsp olive oil
3 tbsb raspberry jam
In a large bowl, combine the dry ingredients.
In a small mixing bowl, beat the eggs, yoghurt, peanut butter and oil until well mixed together; stir into the dry ingredients (don’t stir too much or your muffins will lose their lightness).
Fill muffin tins half full.
Top each with 3/4 teaspoon jam and remaining batter.
Bake at 180 Celsius for 16-20 minutes or until golden brown.
Cool for 5 minutes before removing from pans to a wire rack.