Chocolate Ricotta Muffin

Preheat the oven to 160 °C (fan) and line a muffin tin with paper cases.

Thoroughly mix the flour and baking powder in a bowl.

In a second bowl, beat the eggs, oil, yogurt, sugar and jam until frothy.

Add the flour–baking powder mixture to the yogurt mixture and fold in briefly until no streaks of flour remain.

Fill the cases about halfway with batter, place a dollop of ricotta and 1 teaspoon of Nutella in the centre of each, and cover with the remaining batter.

Bake the muffins for 20–25 minutes until risen and the surface springs back slightly.

Let the muffins rest in the tin for 5 minutes, then remove from the cases and cool completely on a wire rack.