I always try to search for alternatives to avoid frying. And this one tastes really lovely. A combination of a crunchy crust with a juicy texture and some extra marmalade filling inside.
These lovely sweets are suitable for kids from the age of 2 plus, because of a possible egg white intolerance.
Total Time: 45 minutes
200g of plain flour, sifted
1 teaspoon of soda bicarbonate, sifted
100 ml of Greek white yoghurt
2 free range eggs
150g of butter, melted
12 teaspoons of good quality marmalade (I used strawberry)
Vanilla sugar to sprinkle with
Preheat the oven to 180 degrees.
In a small mixing bowl place cane sugar and flour with soda. Mix with a spatula and set aisde.
In another large mixing bowl place eggs and yogurt. Mix well with a whisking spoon. Pour in vanilla extract and whisk some more.
Next, slowly add the dry mixture into the wet one (one third at a time). Knead with a mixer until the sugar is dissolved completely.
Starting adding the melted butter (one third at a time). Knead until homogenous texture.
Place 1 tablespoon of the dough into lightly greased muffin forms. Then, add 1 teaspoon of marmalade. Finish with 1 tablespoon of the dough. Smoothen the tops with your wet finger.
Bake in the oven for about 25 minutes until the wooden stick comes clean from the inside of a muffin. Let them cool down and sprinkle with vanilla sugar. Done.
Makes 12 serves.