2 cups (280g) all purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup plain yogurt or sour cream
1 1/2 tsp egg replacer mixed with 2 tbsp water
2 teaspoons vanilla extract
½ cup butter, melted and cooled
2/3 cup mixed fruit jam ( you could use any )
Preheat the oven to 200°C/400°F; butter or spray 12 regular size muffin pans.
In a large bowl, sift the flour, baking powder, baking soda and salt.
Add sugar and mix. Blend the yogurt, egg replacer ,vanilla and melted butter until well blended.
Pour the liquid ingredients over the dry ingredients and whisk lightly with a fork – do not over mix the batter, otherwise you’ll end up with tough muffins.
Add the jam and whisk lightly, to keep the marbled effect.
Divide the batter evenly among the prepared moulds.
Bake for 18-20 minutes or until the tops are golden and a skewer inserted in the center of the muffins comes out clean.
Transfer to a wire rack, cool 5 minutes, then carefully unmould.
Let cool completely on the wire rack.