Saturday, 30 October 2010
It's Saturday morning and there's more time to spend in enjoying a leisurely breakfast . . .
Maybe you want something large and indulgent like Eggs, Beans and Chips . . .
Or Pancakes . . .
maybe even an indulgent Sour Cream and Blueberry Breakfast Cake . . .
Perhaps a tasty Omelette . . .
Or maybe you just want something like a tasty muffin . . . light, scrummy, buttery . . .
And just perfect with that morning cuppa. Breakfast in your hand . . . the portable breakfast . . . the perfect breakfast in bed breakfast . . .
These scrummy breakfast muffins combine two of my favourite breakfast items . . . a moist and buttery baked muffin . . . and tangy thick cut Orange Marmalade!!
Bet you can't eat just one!!
*Chunky Marmalade Muffins*
Makes 12 medium muffins
Delicious, tangy, melt in the mouth. What more could you ask for?
150g plain flour (a generous cup)
150g of whole wheat flour (a generous cup)
1 TBS baking powder
a large pinch of fine sea salt
280ml of milk (1 1/4 cups)
2 tsp freshly squeezed orange juice
1 large free range egg, beaten
4 TBS melted butter
150g of thick cut marmalade (1/2 cup)
plus a bit extra to top (optional)
Preheat the oven to 220*C/425*F/ gar mark 7. Butter a deep 12 cup muffin tin well, or line with paper liners. Set aside.
Whisk the flours, baking powder and sea salt together. Whisk the milk, orange juice, beaten egg, and melted butter together. Make a well in the centre of the flour and add the liquid ingredients. Mix together quickly, without over mixing. You want a coarse, slightly streaky batter. Stir the marmalade through with a fork to loosen and then fold it into the muffin batter. Spoon into the prepared muffin cups. Using a teaspoon dab some extra marmalade on top of the muffins. (optional)
Bake for 20 minutes, until well risen and golden brown. A toothpick inserted in the centre should come out clean!