Marmalade Muffins

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.