- 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..
- 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
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.
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 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.
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.