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.

Mix 70g caster sugar with the flour, bicarb and 1 tsp cinnamon in a large mixing bowl using a whisk to disperse any lumps.

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.

Spoon half the batter into the muffin tray using a small ice cream scoop, or two teaspoons. Top each muffin with 1/2 tsp jam, then the rest of the batter. Bake for 8-9 mins or until golden brown and slightly springy when pressed gently.

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.