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Marmalade Muffins |
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Ingredients
250g plain flour
150g wholemeal flour
1 tablespoon baking powder
a large pinch of sea salt
1 large egg, lightly beaten
280ml milk
2 teaspoons freshly squeezed orange juice
4 tablespoons vegetable oil or melted butter
150g thick-cut Seville marmalade
a deep 12-hole muffin tin, well greased
Makes 12 muffinsMethod
Sift the dry ingredients into a large bowl, mix thoroughly, then make a well in the centre. Add the egg, milk, orange juice and oil or melted butter. Stir the marmalade to break up any large clumps, then add to the bowl. Mix quickly to form a coarse, slightly streaky batter; do not overmix. Spoon the mixture into the prepared muffin tin, filling each hole about two-thirds full.
Bake in a preheated oven at 220C (425F) Gas 7 for 20 minutes until lightly browned and firm to the touch. Let cool in the tin for 1 minute, then turn out onto a wire rack. Eat warm, immediately or within 24 hours. When thoroughly cooled, the muffins can be wrapped then frozen for up to 1 month.
This recipe can be found in 'Morning Bakes' by Linda Collister, published by Ryland Peters &Small, ISBN: 1900518996, 8.99
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