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Poppy seed and marmalade muffins

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Poppy seed and marmalade muffins
Poppy seed and marmalade muffins
  • Makes: 12

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Citrus and Poppy Seed make a great combo and will definitely get your taste buds tingling. Use thick cut marmalade for these quick and easy muffins if you want a change from your usual marmalade on toast breakfast. The orange marmalade makes a refreshing change from lemon and you could even glaze with extra marmalade for a real fruity taste. Coffee breaks will be much more delicious with one of these in hand!

Ingredients

  • 300g self-raising flour
  • 1tsp baking powder
  • 100g caster sugar
  • 40g poppy seed
  • 300g orange thick cut marmalade
  • 250ml milk
  • 2 eggs
  • 120g melted butter

Lemon marmalade is great alternative to orange in this recipe.

Method

  1. Preheat oven to 200C/400F/Fan 180C/Gas Mark 6.
  2. Line a muffin tray with 12 cases.
  3. In a bowl sift together the self-raising flour, baking powder and caster sugar.
  4. Mix through the poppy seeds.
  5. In a separate bowl mix the marmalade, milk and eggs and stir until well combined.
  6. Mix through the melted butter.
  7. Pour the dry ingredients into the wet and mix until just combined.
  8. Divide between the 12 cases and scatter the remaining sweets over the top.
  9. Bake for 20 to 25 minutes or until well risen and firm to the touch.
  10. Remove from the oven and allow to cool for 5 minutes before transferring to a wire rack to cool fully.

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Average rating

  • 5
(4 ratings)

Your comments

amaryllis

what is the best way to substitute gluten free flour in a baking recipe. Also what is the best substitute for sugar

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