This is one of my go-to recipes for a quick weekend bake. Every time I’ve made them they do tend to come out a bit differently depending on what marmalade you use but I’ve worked out a few tips and tricks along the way which I’ll share with you today.
The ingredients below makes between 9-12 muffins depending on the size of your muffin tray and muffin cases but you’ll make enough to go around either way.
- 175g plain flour
- 25g porridge oat, plus extra for sprinkling
- 175g light soft brown sugar
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- zest and juice 1 orange
- 1 tbsp sunflower oil
- 150g pot plain yogurt
- 1 large egg
- 9 tsp chunky marmalade – I prefer Frank Cooper’s but Stokes is also good
Heat oven to 200C/180C fan/ gas 6 and line a muffin tin with paper cases.
Next you need to combine the flour, oats, sugar, baking powder and bicarb in a bowl. If the light soft brown sugar is lumpy use your fingers to break up the sugar clusters and mix together.
Whisk the orange zest and juice, oil, yogurt and egg together with a fork.
Then lightly stir the 2 mixtures together until just combined.
Spoon 1 tbsp of the mixture into each muffin case. Next add a teaspoonful of marmalade ensuring it doesn’t touch the sides of the muffin cases. Then top with the remaining muffin mix and add a sprinkling of oats. If the marmalade isn’t completely covered by more mixture it tends to overheat and melt away.
Bake for 15-20 mins until cooked through and golden, then leave to cool slightly.
Expect the marmalade to sink to the bottom of the muffin but it creates a wonderful sticky texture. Enjoy your muffins as they are, they last about a week and are the perfect afternoon treat.