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    Breakfast Box Muffins

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    Breakfast Box Muffins

    These are perfect for a packed breakfast on weekdays, when you're on the move or at work when you do not want to eat until mid-morning - just add juice and a couple of pieces of fruit. The muffins can be frozen and defrosted as needed.

    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 30 minutes
    • Total time: 50 minutes 50 minutes

    Makes: 8


    • 75g butter
    • 75g caster sugar
    • 125g Thin Cut Waitrose Seville Orange Marmalade
    • 25g poppy seeds
    • Finely grated zest of 2 oranges
    • 2 medium eggs, lightly beaten
    • 150g plain flour
    • 1 tsp baking powder
    • 100ml St Ivel Cultured Buttermilk


    1. Preheat oven to 180°C, gas mark 4. Line 8 holes of a muffin tin with muffin cases or squares of baking parchment.
    2. Place the butter, sugar, marmalade, poppy seeds and orange zest in a large bowl and beat with an electric whisk until smooth. Add the eggs and beat until incorporated.
    3. Sift the flour and baking powder together and gradually stir into the mixture. Beat in the buttermilk until combined.
    4. Spoon the mixture into the prepared muffin cases and bake for 30 minutes until risen and golden brown. Serve warm or at room temperature.

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