Start the day with Zest – Lime marmelade muffins.

Last year it was all about Cupcakes…

This year, it’s Muffins.

P1000145They’re so very very easy – they could almost be called a convenience food.  But a fun one – and one that you can be sure only contains good things.     And they’re a great subject for experimentation – you can make an unlimited range of flavours quick and easily – and because they’re batter based, there’s no need to soften butter, or for creaming, or any special skills.

Give them a go – you wouldn’t believe the transformation from lumpy, unattractive batter that goes into the oven to the domed little beauties that come out – magic!

Here’s a recipe to give you a tangy lift in the morning – best eaten  still warm from the oven… yum!

Makes 12 muffins.

Preheat oven to 400F, 200C, Gas 6.

1/4 cup butter, melted

2/3 cup marmalade (I use lime marmalade for an extra zing)

2 cups self raising flour

1/2 tsp baking powder

1/2 cup sugar

2 eggs – lightly beaten

3/4 cup milk

2 tsp lemon or lime zest, and 2 tp orange zest

1.  Line your muffin tin with 12 muffin cases.

2.  Heat butter and 1/3 cup marmalade gently to melt together.  Stir and cool.

3.  In a large bowl, sift self raising flour and baking powder.

4.  Make a well in the centre of the flour.

5.  In a small bowl or jug, combine eggs, milk, zest/s and butter marmalade mixture.

6.  Add liquid to the flour in one go and stir a little – it should stay lumpy – if you over mix it, the muffins will have hard tops.

6.  Fill cases 2/3 full with batter.  Bake until golden brown – around 15 – 20 minutes.

7.  The muffins are ready when a skewer or thin knife inserted into the middle comes out clean.

8.  While they are cooking, make the glaze for the muffins – gently heat 1/3 cup marmalade.

9.  Brush glaze over the hot muffins and serve warm, or transfer to a wire rack to cool.

What are your favourite muffins – do you make them yourself, or where do you buy them from?


9 thoughts on “Start the day with Zest – Lime marmelade muffins.

  1. These sound great. I can never get over how little mixing you need to do with a muffin. It always looks like it should go horribly wrong but then it comes out ok! x

  2. I love making muffins, too. In fact I’m going to try a blueberry streusel recipe this week. I have been making them for my son recently. He needs something quick for breakfast he can eat on the way to work, and it gives me a chance to try out different recipes. Thanks for sharing this one!

    • Gillian, you’re right – they do always look so amazingly wrong when they go into the oven, then come out all puffed up and beautiful – just magic!
      Cookazido, do share your blueberry strusel recipe if it turns out well – it’s how quick and versatile they are that I love about muffins – perfect for whipping up for breakfast or a packed lunch – and many recipes are a lot lower fat than cup cakes. The recipes can be adapted to make such a wide range of flavours – I made rhubarb crumble muffins yesterday, using up some of the glut of rhubarb we have in the garden at the moment. ‘Strusel’ muffins do sound interesting…!

  3. Pingback: Friday Faves, 2/7 | Living Simply Free

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