Preheat oven to 180 °C and grease a muffin tin with large hollows with oil or non-stick spray.
Beat the oil, eggs, sugar, vanilla essence, milk, yoghurt and salt together.
Dissolve the bicarbonate of soda in a little of the mixture and add.
Combine the dry ingredients and add the yoghurt mixture.
Mix lightly until just blended.
Spoon the batter into the prepared muffin tin hollows to about three-quarters full.
Bake for about 20 minutes or until done.
Cool in the tin for about 5 minutes before turning out.
Serve lukewarm with butter and jam.
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