225g plain flour
2 tsp baking powder
a pinch of sea salt
100g caster sugar
1 free range egg
125g plain yoghurt
125ml whole milk
Your favourite Scarlett & Mustard curd
Preheat oven to 180°c. Prepare a 12 whole muffin tray with cases.
Put the flour, baking powder, salt and caster sugar in a bowl and combine.
In a separate bowl, 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 the 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 the oven 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!