Duffins250g S/R flour
150g sunflower oil or non virgin olive oil
1 tsp of baking powder
3 eggs (medium)
1-2 tsp vanilla extract
1 tsp of cinnamon
180g caster sugar (I used my vanilla sugar)
80g Greek Yogurt
40g melted unsalted butter
40g caster sugar
2 tsp cinnamon
You will also need a well greased and floured 12 muffin pan.
Preheat the oven to 170ºC
Start by measuring all the Duffin dry ingredients into a large mixing bowl, then in a jug combine all the wet ingredients together, pour the wet into the dry and whisk together.
With an ice-cream scoop or a spoon divide the batter between the 12 muffin pan holes. Bake in a preheated oven for 18-22 mins.
Melt the butter in a dish, in another dish mix together the remaining sugar and cinnamon.
Remove from the oven, now to get the nice shape use a 2&1/2 inch cutter to cut away the edges, remove from the muffin tin and roll straight into the melted butter and then into the cinnamon sugar pop onto a wire rack to cool and so the sugar firms into a crust.
*You can tip the scraps into the butter and the sugar for a chefs treat ! x
* You can make them Jam Duffins, just add 1/2 tsp of Raspberry jam to the middle of each Duffin batter, use a tsp to gently cover with the batter.