Muffins with Jam

Preheat the kitchen oven to 200 degrees. Line the 12 wells of a muffin tray with paper cups. Put the flour and semolina in a suitable bowl. Add the baking soda, sugar, baking powder and salt and mix thoroughly.

Melt the butter and pour it into a large bowl. Beat in the egg and mix thoroughly. Add the yogurt and milk and stir everything together thoroughly. Fold in the flour mixture.

Divide half of the batter evenly into the muffin cups so they are half full. Spread 1 tsp of raspberry jam on the center of each batter filling mold and then top everything together with the remaining batter.

Bake the filled muffins on the middle rack for 15 to 20 min, until they are lightly browned. Then remove them from the molds and cool on a wire rack. Finally, sift powdered sugar onto the cooled muffins.

Tip: Use a regular or light yogurt yes as needed!

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