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The trick to fluffy muffins is to fold the wet and dry ingredients together as briefly as possible until just combined; don’t worry if the mixture still looks a little lumpy. These muffins are best served on the day they are made. If you don’t fancy using marmalade try making them with lemon curd instead.
75g/ 3oz butter
225g/8 oz plain flour
1 tablesp. baking powder
¼ teasp. bread soda
Pinch of salt
100g / 4oz stone-ground wholemeal flour
120ml/ 4½ fl oz milk
5 tablesp. natural yoghurt
2 eggs, beaten
Finely grated rind of 1 orange
100g/ 4oz marmalade
Preheat the oven to Gas Mark 4, 180ºC (350ºF).
Line a muffin tin with deep paper cases.
Melt the butter in a small pan or in the microwave. Remove from the heat.
Sift the plain flour, baking powder, bread soda and salt into a bowl.
Stir in the wholemeal flour.
Beat together the milk, yoghurt, eggs, warm melted butter and orange rind.
Make a well in the dried ingredients and stir in this mixture along with the marmalade.
Spoon the mixture out, dividing equally between the paper cases, and bake for 20-25 minutes until well risen and golden brown.
Leave to cool for five minutes, then serve warm with a pot of hot coffee.