Chunky Marmalade Muffins
Imagine a cold, dark wintery morning, and you’d like to serve someone something really special for breakfast. Perhaps a birthday treat? Then look no further.
Makes 6 large muffins
|150g plain flour|
|1 level dessertspoon baking powder|
|¼ teaspoon salt|
|zest and juice of 1 large orange|
|1 heaped tablespoon ground almonds|
|1 large egg|
|a little milk|
|50g block butter, melted and cooled slightly|
|225g chunky Seville orange marmalade|
|2 heaped tablespoons marmalade, warmed|
|Pre-heat the oven to 200°C, gas mark 6|
|Oven temperatures and Conversions|
|Click here for information|
|Equipment: You will need a Delia Online 6-cup Muffin Tray or similar, lined with paper muffin cases generously brushed with melted butter|
This recipe is from Delia's Cakes
MethodWith muffins it’s always a good idea to have everything weighed out and ready before you start.
When you have measured the orange juice into a jug, you need 120ml so if you don’t quite have that, make it up with some milk.
Before you start this one, tip the marmalade into a bowl and give it a really good stir with a wooden spoon to loosen it up a bit. Then begin by sifting the flour, baking powder and salt into a bowl, lifting the sieve up high to give the flour a good airing.
Next, in another bowl, whisk together the orange juice and zest, almonds, egg, milk and melted butter.
Now return the dry ingredients to the sieve and sift them straight into the egg
mixture. (This double sifting is crucial because we won’t be doing much mixing.)
Now take a large metal spoon and fold the dry ingredients into the wet ones – the important thing is to do it quickly (i.e. in about 15 seconds).
What you mustn’t do is beat or stir, just fold it and ignore the uneven appearance of the mixture because it’s precisely this that makes the muffins really light. Over-mixing is where people go wrong.
Next, quickly fold in the marmalade (again no stirring).
Now divide the mixture between the muffin cases. Bake near the centre of the oven for 25 minutes until well-risen and golden brown.
Remove the muffins from the oven,and transfer them straightaway to a wire rack to cool. Brush them with the extra marmalade.
Store in an airtight tin.
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Any of our muffin recipes can be adapted to any fruit, and blueberries have always been popular, so in this recipe I decided, instead of making muffins, I’d use the mixture to make a cake, which has turned out to be a real winner!
It’s not easy to buy damsons, but it’s worth searching in farm shops and markets at the end of August. However, if they’re not forthcoming, you can still make these with chopped dark plums.
What’s good about changing seasons is looking forward to gooseberries, which only come once a year. They can of course be frozen but they’re never quite as good, so once a year make these glorious and very special muffins.
There were a few sceptics when, in my muffin madness, I suggested we try rhubarb. But if you chop it small it does what other fruits do, and releases its juicy fragrance, which permeates all through.
Apples, as I’ve said before, are good in cake recipes, adding fragrance as well as moisture. So they’re perfect for muffins. In the autumn you could replace one of the apples with an equal weight of blackberries
I just couldn’t stop eating these when we tested them, so for me this is another reason to look forward to the Christmas season. They are great at any time, but would be especially good for a celebratory breakfast on Christmas morning.
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