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Thursday, 27 January 2011

Stock up and Make the Marmalade Then Make These

Marmalade Muffins

Seville Orange Season is upon us so stockpile your marmalade but make extra so that you can make these lovelies every so often. (Or use a jar of your older stock that is lurking on the pantry shelf.  Ring the changes by using lemon, lime, grapefruit.  Its also a good way of using up an older jar or two of marmalade that has been left on the shelf.  They can also be frozen but there is nothing nicer to wake up to the fresh smell of baked muffins.

Ingredients (Makes 12)

150g plain flour
150g wholemeal flour
1 tablespoon of baking powder
a large pinch of sea salt
1 large egg, lightly beaten
280ml of milk
2 teaspoons of freshly squeezed orange juice
4 tablespoons of vegetable oil or melted butter
150g Seville Orange marmalade preferably thick cut but thats down to personal preference
a 12 hole deep muffin tim well greased

Method 

Sift the dry ingredients into a large baking bowl and mix together thoroughly.  Make a well or hollow in the centre of the ingredients, add the egg, milk, orange juice and oil or melted butter.  Stir in the sticky marmalade breaking up any "clumps" then add to the bowl.  Mix quickly to form a coarse slightly streaky batter; don't overmix then spoon the mixture into the prepared muffin tin, filling each hole about two thirds full.


Bake in a pre-heated oven at 220 degrees C/425 degrees F or Gas Mark 7 for approximately 20 minutes until lightly browned and firm to the touch. Let cool in the tin for 1 minute then turn out onto a wire cooling rack. Eat warm immediately or use within 24 hours.  When thoroughly cold the muffins can be frozen for approximately one month

(Sorry no photos camera has gone missing)

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