Kanel och äppel muffins i doughnut-stil

👩‍🍳 Gör så här

1. 1
   Heat the oven to 200C/180C fan/gas 6. Use melted butter to very lightly brush the wells of a 24-hole mini muffin tray.
2. 2
   Mix 70g caster sugar with the flour, bicarb and 1 tsp cinnamon in a large mixing bowl using a whisk to disperse any lumps.
3. 3
   Mix the yogurt, egg, vanilla and apple compote with 110g melted butter, then pour into the flour mixture. Gently fold until just incorporated with no lumps.
4. 4
   Spoon half the batter into the muffin tray using a small ice cream scoop, or two teaspoons. Top each muffin with ½ tsp jam, then the rest of the batter. Bake for 8-9 mins or until golden brown and slightly springy when pressed gently.
5. 5
   Put 30g of caster sugar and the remaining cinnamon in a large shallow bowl and mix to combine. When the muffins are ready, leave to cool for 5 mins in the tin, then gently ease them out using the end of a cutlery knife and roll each warm doughnut muffin in the cinnamon sugar. Leave to cool completely on a wire rack or serve warm. Will keep for up to three days in an airtight container.