Spiced Wholemeal Muffins with Marmalade and Raspberry Yoghurt

spiced wholemeal muffins with marmalade and raspberry yoghurt

Spiced Wholemeal Muffins with Marmalade and Raspberry Yoghurt

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Servings: 6
Calories: 184


  • rapeseed or vegetable oil spray
  • 4 1/2 oz plain flour
  • 1/2 tsp baking powder
  • 2 oz wholemeal flour
  • 1/2 tsp ground mixed spice
  • 1 tbsp rapeseed or vegetable oil
  • 1 medium egg lightly beaten
  • 5 1/2 floz buttermilk
  • 1 tsp grated orange zest
  • 1 tbsp freshly squeezed orange juice
  • 1 tsp low-sugar marmalade for glazing

for the filling

  • 3 1/2 oz 0% fat Greek-style yoghurt
  • 1 tsp low-sugar marmalade
  • 1/2 tsp grated orange zest
  • 3 1/2 oz fresh raspberries


  • Preheat the oven to 160°C/325°F/Gas Mark 3. Spray a six-hole muffin tin lightly with oil.
  • Sift the plain flour with the baking powder into a large mixing bowl. Using a fork, stir in the wholemeal flour and mixed spice until thoroughly mixed.
  • Pour in the oil and rub into the flour mixture with your fingertips.
  • In a separate bowl, mix the egg, buttermilk and orange zest and juice together, then pour into the centre of the flour mixture and mix with a metal spoon, being careful not to over-mix - the batter should look a little uneven and lumpy.
  • Spoon the batter into the prepared tin to come about three-quarters of the way up the sides of each hole. Bake in the oven for 30 minutes, or until golden brown and a skewer inserted into the centre of a muffin comes out clean.
  • Remove from the oven and transfer to a wire rack. Brush with the marmalade and leave to cool.
  • For the filling, mix the yoghurt with the marmalade and orange zest. Cut the warm muffins through the centre and fill with the yoghurt mixture and raspberries.


  • These muffins are best served warm, about 30 minutes after removing from the oven, and will work well with low-sugar raspberry jam instead of marmalade if you prefer.
Calories: 184 kcal
Carbohydrates: 29 g
Protein: 7 g
Fat: 5g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 31 mg
Sodium: 82 mg
Potassium: 162 mg
Fiber: 3 g
Sugar: 4 g
Vitamin A: 99 IU
Vitamin C: 7 mg
Calcium: 86 mg
Iron: 2 mg
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