I’m almost certain that these are what Paddington Bear would choose for breakfast on the go. They’re tender and fluffy the way that a muffin should be but with a real smack-in-the-mouth orangey-ness.
I’ve used whole-wheat flour and oats in the batter to give them a ‘marmalade on toast’ sort of flavour and it really works. They’re perfect for a breakfast with a big cup of hot tea!
You can use any chunky marmalade you like in these, I’ve even made them with this for extra tang, https://coriandercooks.com/2013/08/09/ruby-grapefruit-and-lemon-marmalade-with-thyme/
175g plain flour
50g whole wheat flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
pinch of salt
130g warmed thick-cut marmalade
50g butter, melted
zest and juice of 1 orange
75g natural yoghurt
Demerara sugar and oats to decorate.
Pre-heat your oven to 190°c and line a muffin tin with paper or silicone cases.
Whisk together all of the dry ingredients and the orange zest in a large bowl. Using a separate jug or bowl whisk together the wet ingredients, the egg and the marmalade. Make a well in the centre of the dry ingredients and pour in all of the wet mixture. Stir 3-4 times until just combined, don’t worry if it’s lumpy. If you want light fluffy muffins then you have to resist the urge to over mix the batter, I’ve learnt this the hard way! Fill the muffin cases (1/2-3/4 full) and sprinkle the tops with demerara sugar and oats for extra crunch.
Bake for around 25 minutes. The muffins should have risen into puffy crowns and be golden brown. Leave to cool a little on a wire rack, though no-one would blame you for eating these whilst they’re still warm.