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Marmalade Muffins

2013-04-17

Skill Level: Easy
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Servings : 12
Ready In : 30m

The trick to fluffy muffins is to fold the wet and dry ingredients together as briefly as possible until just combined..

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 Quality Assured eggs, beaten
Finely grated rind of 1 orange
100g marmalade

Method

Step 1

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. If you don’t fancy using marmalade try making them with lemon curd instead.

Step 2

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.

Step 3

Sift the plain flour, baking powder, bread soda and salt into a bowl. Stir in the wholemeal flour. Beat the milk, yoghurt, eggs, warm melted butter and orange rind in a jug. Make a well in the dried ingredients and stir in with the marmalade until only just mixed.

Step 4

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.