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.
Ingredients
- 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
Step 1
Heat oven to 200C/180C fan/ gas 6 and line a muffin tin with paper cases.
Step 2
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.
Step 3
Whisk the orange zest and juice, oil, yogurt and egg together with a fork.
Step 4
Then lightly stir the 2 mixtures together until just combined.
Step 5
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.
Step 6
Bake for 15-20 mins until cooked through and golden, then leave to cool slightly.
Step 7
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.
Just another London foodie 