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.
- 75g butter
- 225g plain flour
- 1 tbsp baking powder
- ¼ teasp. bread soda
- Pinch of salt
- 100g stone-ground wholemeal flour
- 120ml milk
- 5 tablesp. natural yoghurt
- 2 eggs, beaten
- Finely grated rind of 1 orange
- 100g 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 equally into 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.
If you don’t fancy using marmalade, try making them with lemon curd instead.
Bord Bia Tip
Make sure the eggs you buy for this recipe carries the Bord Bia Quality Mark so that you know it comes from farms and producers working to the highest Bord Bia Quality standards which include traceability and care for the environment. For more tasty recipe ideas and video tips, visit the Bord Bia website at www.bordbia.ie/qualitykitchen. For more information on Eggs, visit eggs.ie.
Protein: 6g per muffin
Carbohydrates: 28g per muffin
Fat: 8g per muffin
Iron: 0.9mg per muffin
Energy: 195kcal per muffin