These delicious muffins are a great breakfast treat and so light in texture that you should really allow yourself more than one. I've used my Seville orange marmalade which gives a tangy orange flavour without being too sweet.
This recipe was saved from a weekend newspaper although I have tweaked it slightly by increasing the amount of marmalade. It also helped to finish up the final jar from last year's batch of marmalade which had been languishing at the back of the fridge.
I think Paddington Bear would approve!
2 medium eggs
100g caster sugar
75ml sunflower oil
190g marmalade
200g plain flour
50g oats
(plus extra for sprinkling on top before cooking)
2½ tsp baking powder
Preheat the oven to 180ºC.
Grease your muffin tins or use muffin liners. This amount makes six muffins with a small amount left over, or you can make 12 cupcake size 'muffins'. Be careful not to overfill the cases or they will overflow when cooking. (I am talking from experience here!)
Measure out all the dry ingredients and mix them together in a bowl or measuring jug. In a separate bowl, beat together the oil, sugar, eggs and marmalade until light and fluffy. Then add the dry ingredients and continue mixing until combined.
Spoon the mixture equally between the muffin tins or cases and sprinkle a few oats on top.
Bake for 20-25 minutes depending on the size of your tins. Serve warm with fresh butter.
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