- 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
Marmalade Muffins
12 people
Nutrition per serving
-
kcal195kcal per muffin
-
protein6g per muffin
-
iron.9mg per muffin
-
carbs28g per muffin
Ingredients
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
Copy TextPreheat 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.
The Quality Mark & You
Learn moreMethod
Copy TextPreheat 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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