150ggolden caster sugar(I used sugar infused with vanilla pods)
8heaped tsp raspberry jam(I used raspberry chocolate jam)
25ggolden caster sugar(I used sugar infused with vanilla pods)
Add the cider vinegar to the milk and leave for a few minutes to turn into "buttermilk".
Sift the flours into a bowl along with the baking powder and bicarbonate of soda.
Stir in the sugar and salt.
Make a well in the centre and break in the egg.
Stir from the middle outwards, gradually adding the oil, vanilla extract and buttermilk until everything is just mixed. It's important not to over stir a muffin mixture as it may make the muffins heavy.
Fill 8 silicone muffin moulds to about ½ full. Nestle the jam in the middle of each one, then top with the remaining mixture.
Bake in the middle of a preheated oven at 180℃ (160℃ fan, 350℉, Gas 4) for about 20 minutes or until the muffins are well risen, firm and golden.
Allow to cool for a few minutes, then turn out onto a wire rack.
Melt the butter in a little pan and put the sugar into a small shallow dish.
Whilst still warm, lightly brush the muffins with melted butter then roll them in the sugar to lightly coat.
Best eaten whilst still warm from the oven.Will keep well in the freezer for a couple of months.Please note: calories are per serving. They’re approximate and will depend on exact ingredients used.