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Breakfast muffins

Submitted by Pat 11 June 2009

Lovely served warm. Muffins are best eaten on day of making as they do not keep well. But they can be frozen and kept in a poly bag, then taken out when required. They will happily reheat from frozen in the microwave

 
 
 
 

Ingredients

3 tsp baking powder,½ tsp salt,100g chopped dried apricots (RTE are best),260g sifted plain flour,160g golden castor sugar,2 large beaten eggs,4 tbsp (50 ml) orange juice,45g sunflower oil,240g (190ml) soured cream,50 g crunchy granola – I crush down a bit to smaller pieces,12 tsp marmalade,Topping : - mixed together,50g granola – broken down to smaller pieces,30 g light muscovado sugar,

Method

Preheat oven to 210 (fan oven 200)
Put 12 muffin cases into muffin tin
Mix dry ingredients (first 5) in large wide bowl
Mix wet ingredients (next 4) into a large jug
Pour wet into dry and stir very briefly with a fork only. The mix will look very unattractive and lumpy, but do not be tempted to mix more, as the air will be lost
Put half mix into each case (approx 37g) (I sit tin on scales, and zero scales after each addition)
Put 1 tsp marmalade on top
Add other half of mix (approx 30-32g)
Sprinkle topping on
TURN OVEN DOWN TO 200 (fan 180)
Bake muffins 18-20 mins until golden and well risen
Take out tin and put on wire rack for a couple of minutes. Then take each case out, and leave to cool on wire rack

Recipe images are not uploaded yet.

 
 

Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.

 

 




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