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Bookmark Recipe

Marmalade Muffins

The trick to fluffy muffins is to fold the wet and dry ingredients together as briefly as possible until just combined; don’t worry if the mixture still looks a little lumpy. These muffins are best served on the day they are made.

12 people
Nutrition per serving
  • kcal
    195kcal per muffin
  • protein
    6g per muffin
  • iron
    .9mg per muffin
  • carbs
    28g per muffin

Ingredients

    • 75g butter
    • 225g plain flour
    • 1 tbsp baking powder
    • ¼ teasp. bread soda
    • Pinch of salt
    • 100g stone-ground wholemeal flour
    • 120ml milk
    • 5 tablesp. natural yoghurt
    • 2 eggs, beaten
    • Finely grated rind of 1 orange
    • 100g marmalade

Main

    • 75g butter
    • 225g plain flour
    • 1 tbsp baking powder
    • ¼ teasp. bread soda
    • Pinch of salt
    • 100g stone-ground wholemeal flour
    • 120ml milk
    • 5 tablesp. natural yoghurt
    • 2 eggs, beaten
    • Finely grated rind of 1 orange
    • 100g marmalade

Method

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Preheat the oven to Gas Mark 4, 180ºC (350ºF). Line a muffin tin with deep paper cases.

Melt the butter in a small pan or in the microwave. Remove from the heat.

Sift the plain flour, baking powder, bread soda and salt into a bowl. Stir in the wholemeal flour.

Beat together the milk, yoghurt, eggs, warm melted butter and orange rind.

Make a well in the dried ingredients and stir in this mixture along with the marmalade.

Spoon the mixture equally into the paper cases and bake for 20-25 minutes until well risen and golden brown.

Leave to cool for five minutes, then serve warm with a pot of hot coffee.

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Method

Copy Text

Preheat the oven to Gas Mark 4, 180ºC (350ºF). Line a muffin tin with deep paper cases.

Melt the butter in a small pan or in the microwave. Remove from the heat.

Sift the plain flour, baking powder, bread soda and salt into a bowl. Stir in the wholemeal flour.

Beat together the milk, yoghurt, eggs, warm melted butter and orange rind.

Make a well in the dried ingredients and stir in this mixture along with the marmalade.

Spoon the mixture equally into the paper cases and bake for 20-25 minutes until well risen and golden brown.

Leave to cool for five minutes, then serve warm with a pot of hot coffee.