Duffin recipe


140g caster sugar

200g plain flour, sift

1 level teaspoon bicarbonate soda

140g butter, just melted in the microwave oven

2 large eggs

100ml Greek style natural yogurt

1 teaspoon vanilla extract or essence

12 teaspoons of raspberry jam, lemon curd or Nutella chocolate spread for the kids

Sugar coating

100g caster sugar

1 teaspoon cinnamon


1. Lightly grease a 12-hole muffin tray with butter.

2. Preheat the oven to 180c/Gas Mark 4.

3. Using a large mixing bowl sift over the flour, bicarbonate soda and caster sugar and combine well.

4. In a small jug gently melt the butter in a microwave oven and then whisk in the eggs, yogurt and vanilla.

5. Pour the wet ingredients into the dry ingredients and gently fold in with a metal tablespoon until just incorporated.

6. Quickly divide the batter between the 12 holes and bake at once for around 18 minutes, or until firm to touch and well risen.

7. Once baked, allow to stand for five minutes before rolling the duffins in the cinnamon sugar.

8. Place the sugared duffins onto a cooling wire to cool fully.

9. Once cooled, poke a small hole with a skewer into the top of the duffins then pipe the preferred jams or spreads into the middle.

10. The duffins are best enjoyed on the day fresh from the oven for maximum freshness with a nice cup of tea.

* Baker Mike’s top tip: Use a small food bag with the corner cut off as an alternative to a piping bag.