Put 225g plain flour, 2 tsp baking powder, a pinch of sea salt and 100g caster sugar in a bowl and combine. Whisk an egg, 125g plain yoghurt, and 125ml whole milk together, then stir lightly into the flour mixture until combined – but don’t over mix.
Spoon a little mixture into muffin cases and top with a generous teaspoon of your favourite Scarlett & Mustard curd. Add another spoonful of mixture on top of the curd.
Bake in an oven pre-heated to 180C for about 30 minutes, until golden brown. Cool on a wire rack, and serve on a tray with a cup of steaming tea – yum yum!