I make these for Tomi and pop them in the freezer. Such a yummy snack and perfect for afternoon tea parties!
Feel free to mix up the fruit - raspberries or apple are both yummy!
1 c caster sugar
2 large eggs
60 g butter
1/2 c oil
1 tsp vanilla essence
1 c natural yoghurt
2 1/2 c plain flour
2 1/2 tsp baking powder
1 c blueberries
2 tbsp blueberry jam
Preheat oven to 220 degrees. Grease and flour tins. Place 1/4 tsp of jam in each tin. Using a skewer, spread around the tin. Set aside.
Beat sugar and eggs together in a large bowl. The mixture should be thick and creamy and doubled in volume.
Add the butter and oil slowly, mixing well to combine.
Stir through yoghurt and vanilla.
Gently stir through blueberries, then fold in flour and baking powder. Mix only until just combined.
Pour into prepared tins.
Bake for 15-17 minutes or until skewer comes out clean.
Allow to cool before dusting with icing sugar.
NOTE - If you don't have bundt tins, muffin tins work just the same.