Marmalade muffins recipe
information
Calories per serving 125.
ingredients
225 g (8 oz) plain white flour
2 teaspoons baking powder
a pinch of salt
50 ml (2 fl oz) sunflower oil
4 tablespoons reduced sugar marmalade
1 egg
scant 1/2 (us) cup (100 ml) fresh orange juice
scant 1/2 (us) cup (100 ml) low fat plain yogurt
2 teaspoons baking powder
a pinch of salt
50 ml (2 fl oz) sunflower oil
4 tablespoons reduced sugar marmalade
1 egg
scant 1/2 (us) cup (100 ml) fresh orange juice
scant 1/2 (us) cup (100 ml) low fat plain yogurt
method
1. Preheat the oven to Gas Mark 6/200°C/fan oven 180°C.
2. Line a 12 hole muffin tray with paper cases.
3. Sift the flour into a mixing bowl with the baking powder and salt.
4. Beat together the sunflower oil, marmalade, egg, orange juice and yogurt.
5. Pour this mixture over the dry ingredients and stir to form a smooth, thick batter
6. Divide the mixture between the paper cases and bake for 20 minutes, until the muffins are well risen and springy to the touch.
7. Allow to cool on a wire rack and store in an airtight container for up to four days.
2. Line a 12 hole muffin tray with paper cases.
3. Sift the flour into a mixing bowl with the baking powder and salt.
4. Beat together the sunflower oil, marmalade, egg, orange juice and yogurt.
5. Pour this mixture over the dry ingredients and stir to form a smooth, thick batter
6. Divide the mixture between the paper cases and bake for 20 minutes, until the muffins are well risen and springy to the touch.
7. Allow to cool on a wire rack and store in an airtight container for up to four days.
serving amount
makes 12 muffins.
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more information
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