Method
Step 1:
Preheat the oven to 200°C (180°C fan, gas mark 6).
Step 2:
Sift the dry ingredients into a large bowl.
Step 3:
Beat together the egg and milk, then add the melted butter and orange zest.
Step 4:
Make a well in the centre of the dry ingredients and pour in the liquid all at once. Add the sultanas and mix lightly until just combined.
Step 5:
Spoon 2 tablespoons batter into the base of each of 12 paper muffin cases.
Step 6:
Add about 2 teaspoons marmalade then cover with the muffin batter to fill the cases three-quarters full.
Step 7:
Bake for about 20 minutes until golden brown and cooked through. Cool on a wire rack.
Ingredients
MetricImperial
- 4 tbsp Billington's Unrefined Light Muscovado Sugar
- 200g Allinson's Plain White Flour
- 1 tsp Baking powder
- 0.5 tsp Bicarbonate of soda
- A pinch Salt
- 1 Egg(s) (free range) (beaten)
- 225ml Milk (whole)
- 50g Butter (unsalted) (melted,cooled)
- 1 tbsp Orange zest (grated)
- 6 tbsp Marmalade
- 75g Sultanas
- 1 tsp Cinnamon (ground)
- 4 tbsp Billington's Unrefined Light Muscovado Sugar
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Ingredients
MetricImperial
- 4 tbsp Billington's Unrefined Light Muscovado Sugar
- 200g Allinson's Plain White Flour
- 1 tsp Baking powder
- 0.5 tsp Bicarbonate of soda
- A pinch Salt
- 1 Egg(s) (free range) (beaten)
- 225ml Milk (whole)
- 50g Butter (unsalted) (melted,cooled)
- 1 tbsp Orange zest (grated)
- 6 tbsp Marmalade
- 75g Sultanas
- 1 tsp Cinnamon (ground)
- 4 tbsp Billington's Unrefined Light Muscovado Sugar