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Delia's Chunky marmalade muffins
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Makes: 6 large muffins
150g plain flour
1 level dessertspoon baking powder
¼ teaspoon salt
Zest and juice of 1 large orange
1 heaped tablespoon ground almonds
1 large egg
A little milk
50g block butter, melted and cooled slightly
225g chunky Seville orange marmalade
2 heaped tablespoons marmalade, warmed
Pre-heat the oven to 200°C, gas mark 6
With muffins it’s always a good idea to have everything weighed out and ready before you start.
When you have measured the orange juice into a jug, you need 120ml so if you don’t quite have that, make it up with some milk.
Before you start this one, tip the marmalade into a bowl and give it a really good stir with a wooden spoon to loosen it up a bit. Then begin by sifting the flour, baking powder and salt into a bowl, lifting the sieve up high to give the flour a good airing.
Next, in another bowl, whisk together the orange juice and zest, almonds, egg, milk and melted butter. Now return the dry ingredients to the sieve and sift them straight into the egg
mixture. (This double sifting is crucial because we won’t be doing much mixing.)
Now take a large metal spoon and fold the dry ingredients into the wet ones – the important thing is to do it quickly (i.e. in about 15 seconds).
What you mustn’t do is beat or stir, just fold it and ignore the uneven appearance of the mixture because it’s precisely this that makes the muffins really light. Over-mixing is where people go wrong. Next, quickly fold in the marmalade (again no stirring).
Now divide the mixture between the muffin cases. Bake near the centre of the oven for 25 minutes until well-risen and golden brown.
Remove the muffins from the oven and transfer them straightaway to a wire rack to cool. Brush them with the extra marmalade.
Store in an airtight tin.
This recipe was first published in August 2013.