Fluffy Marmalade Muffins

marmalade-muffins

 The trick to fluffy muffins is to fold the wet and dry ingredients together as briefly as possible until just combined; don’t worry if the mixture still looks a little lumpy. These muffins are best served on the day they are made.

 Serves 12

Ingredients

  • 75g butter
  • 225g plain flour
  • 1 tbsp baking powder
  • ¼ teasp. bread soda
  • Pinch of salt
  • 100g stone-ground wholemeal flour
  • 120ml milk
  • 5 tablesp. natural yoghurt
  • 2 eggs, beaten
  • Finely grated rind of 1 orange
  • 100g marmalade

To Cook

Preheat the oven to Gas Mark 4, 180ºC (350ºF). Line a muffin tin with deep paper cases. Melt the butter in a small pan or in the microwave. Remove from the heat.

Sift the plain flour, baking powder, bread soda and salt into a bowl. Stir in the wholemeal flour. Beat together the milk, yoghurt, eggs, warm melted butter and orange rind. Make a well in the dried ingredients and stir in this mixture along with the marmalade.

Spoon the mixture equally into the paper cases and bake for 20-25 minutes until well risen and golden brown. Leave to cool for five minutes, then serve warm with a pot of hot coffee.

Cook’s Note:

If you don’t fancy using marmalade try making them with lemon curd instead.

Nutritional Analysis per Serving

Protein: 6g per muffin  

Carbohydrates: 28g per muffin 

Fat: 8g per muffin 

Iron: .9mg per muffin 

Energy: 195kcal per muffin 

http://www.bordbia.ie/consumer/recipes/eggs/pages/marmalademuffins.aspx

Odlums Egg Free Banana & Nutella Muffins

odl banana muffins

Ingredients

225g / 8oz Odlums Cream Plain Flour

1 Teaspoon Odlums Bread Soda (sieved)

125g / 4oz Caster Sugar

2 Large Bananas (Mashed)

2 Tablespoons Kelkin Smooth Peanut Butter

150ml / ¼ pint Almond Milk

1 Teaspoon Kelkin Cider Vinegar

2 Tablespoons Sunflower Oil

2 Teaspoons Goodall’s Vanilla Extract

6 teaspoons Nutella

 Method

  1. Preheat oven to 180°C/280°F/ Gas 4. Line a 12 hole muffin tin with paper cases.
  2. Put the flour, sugar and bread soda into a bowl and mix well.
  3. In a separate bowl beat the mashed bananas, peanut butter, milk, vinegar, oil and vanilla.
  4. Add the dry ingredients to the beaten ‘wet’ mixture and gently stir to combine.
  5. Fill the muffin cases with a tablespoon of mixture for each muffin. Top each one with a half a teaspoon of Nutella and swirl it with a cocktail stick or knife.
  6. Bake for about 15 minutes until risen and golden brown.
  7. Remove from the oven and leave in tin for 5 minutes, then transfer to wire tray to cool completely before storing.

http://odlums.ie/egg-free-banana-nutella-muffins/

Odlums Egg Free Banana & Nutella Muffins

odl banana muffins

Ingredients

225g / 8oz Odlums Cream Plain Flour

1 Teaspoon Odlums Bread Soda (sieved)

125g / 4oz Caster Sugar

2 Large Bananas (Mashed)

2 Tablespoons Kelkin Smooth Peanut Butter

150ml / ¼ pint Almond Milk

1 Teaspoon Kelkin Cider Vinegar

2 Tablespoons Sunflower Oil

2 Teaspoons Goodall’s Vanilla Extract

6 teaspoons Nutella

 Method

  1. Preheat oven to 180°C/280°F/ Gas 4. Line a 12 hole muffin tin with paper cases.
  2. Put the flour, sugar and bread soda into a bowl and mix well.
  3. In a separate bowl beat the mashed bananas, peanut butter, milk, vinegar, oil and vanilla.
  4. Add the dry ingredients to the beaten ‘wet’ mixture and gently stir to combine.
  5. Fill the muffin cases with a tablespoon of mixture for each muffin. Top each one with a half a teaspoon of Nutella and swirl it with a cocktail stick or knife.
  6. Bake for about 15 minutes until risen and golden brown.
  7. Remove from the oven and leave in tin for 5 minutes, then transfer to wire tray to cool completely before storing.

http://odlums.ie/egg-free-banana-nutella-muffins/

Odlums Cinnamon Blueberry Muffins.

Blueberry muffins

Odlums Egg Free Banana & Nutella Muffins

odl egg free muff tw jan 16

CategoryAll Recipes

Cook Time15 mins

What you need:

Ingredients:

  • 225g / 8oz Odlums Cream Plain Flour
  • 1 Teaspoon Odlums Bread Soda (sieved)
  • 125g / 4oz Caster Sugar
  • 2 Large Bananas (Mashed)
  • 2 Tablespoons Kelkin Smooth Peanut butter
  • 150ml / ¼ pint Almond Milk
  • 1 Teaspoon Kelkin Cider Vinegar
  • 2 Tablespoons Sunflower Oil
  • 2 Teaspoons Goodall’s Vanilla Extract

Topping:

  • 6 teaspoons Nutella

How to:

1. Preheat oven to 180°C/280°F/ Gas 4. Line a 12 hole muffin tin with paper cases.

2. Put the flour, sugar and bread soda into a bowl and mix well.

3. In a separate bowl beat the mashed bananas, peanut butter, milk, vinegar, oil and vanilla.

4. Add the dry ingredients to the beaten ‘wet’ mixture and gently stir to combine.

5. Fill the muffin cases with a tablespoon of mixture for each muffin. Top each one with a half a teaspoon of Nutella and swirl it with a cocktail stick or knife.

6. Bake for about 15 minutes until risen and golden brown.

7. Remove from the oven and leave in tin for 5 minutes, then transfer to wire tray to cool completely before storing.

Egg Free Banana & Nutella Chocolate Muffins

Odlums Egg Free Banana & Nutella Muffins

odl egg free muff tw jan 16

CategoryAll Recipes

Cook Time15 mins

What you need:

Ingredients:

  • 225g / 8oz Odlums Cream Plain Flour
  • 1 Teaspoon Odlums Bread Soda (sieved)
  • 125g / 4oz Caster Sugar
  • 2 Large Bananas (Mashed)
  • 2 Tablespoons Kelkin Smooth Peanut butter
  • 150ml / ¼ pint Almond Milk
  • 1 Teaspoon Kelkin Cider Vinegar
  • 2 Tablespoons Sunflower Oil
  • 2 Teaspoons Goodall’s Vanilla Extract

Topping:

  • 6 teaspoons Nutella

How to:

1. Preheat oven to 180°C/280°F/ Gas 4. Line a 12 hole muffin tin with paper cases.

2. Put the flour, sugar and bread soda into a bowl and mix well.

3. In a separate bowl beat the mashed bananas, peanut butter, milk, vinegar, oil and vanilla.

4. Add the dry ingredients to the beaten ‘wet’ mixture and gently stir to combine.

5. Fill the muffin cases with a tablespoon of mixture for each muffin. Top each one with a half a teaspoon of Nutella and swirl it with a cocktail stick or knife.

6. Bake for about 15 minutes until risen and golden brown.

7. Remove from the oven and leave in tin for 5 minutes, then transfer to wire tray to cool completely before storing.

Egg Free Banana & Nutella Chocolate Muffins

Marmalade Muffins

marmalade-muffins

 The trick to fluffy muffins is to fold the wet and dry ingredients together as briefly as possible until just combined; don’t worry if the mixture still looks a little lumpy. These muffins are best served on the day they are made.

 Serves 12

Ingredients

  • 75g butter
  • 225g plain flour
  • 1 tbsp baking powder
  • ¼ teasp. bread soda
  • Pinch of salt
  • 100g stone-ground wholemeal flour
  • 120ml milk
  • 5 tablesp. natural yoghurt
  • 2 eggs, beaten
  • Finely grated rind of 1 orange
  • 100g marmalade

To Cook

Preheat the oven to Gas Mark 4, 180ºC (350ºF). Line a muffin tin with deep paper cases. Melt the butter in a small pan or in the microwave. Remove from the heat.

Sift the plain flour, baking powder, bread soda and salt into a bowl. Stir in the wholemeal flour. Beat together the milk, yoghurt, eggs, warm melted butter and orange rind. Make a well in the dried ingredients and stir in this mixture along with the marmalade.

Spoon the mixture equally into the paper cases and bake for 20-25 minutes until well risen and golden brown. Leave to cool for five minutes, then serve warm with a pot of hot coffee.

Cook’s Note:

If you don’t fancy using marmalade try making them with lemon curd instead.

Nutritional Analysis per Serving

Protein: 6g per muffin  

Carbohydrates: 28g per muffin 

Fat: 8g per muffin 

Iron: .9mg per muffin 

Energy: 195kcal per muffin 

http://www.bordbia.ie/consumer/recipes/eggs/pages/marmalademuffins.aspx