Clementine marmalade makes a particularly good filling for these
springy muffins, but any citrus flavour works well.
PREPARATION 30 MINUTES
COOKING 20–25 MINUTES
Makes about 12
225g (71/2oz) caster sugar
100g (31/2oz) unsalted butter
2 medium eggs
1 teaspoon bicarbonate of soda
225ml (71/2fl oz) buttermilk (see here)
180g (6oz) plain flour
1/2 teaspoon salt
finely grated zest of 1 orange
4 tablespoons marmalade
1 Preheat the oven to 200°C (180°C fan oven/400°F), gas mark 6, and line a
12-hole muffin tin with paper cases.
2 Cream the sugar and butter until light and fluffy. Beat in the eggs, one at a
time.
3 Stir the bicarbonate of soda into the buttermilk.
4 Sift together the flour and salt and fold into the creamed butter mixture with
alternative spoonfuls of the buttermilk. Finally stir in the orange zest.
5 Divide half the mixture between the 12 muffin cases. Put a teaspoonful of
marmalade in the centre of each one and top with the remaining mixture.
6 Bake in the oven for 20–25 minutes until well risen and springy to touch.
The jammy centres
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