Toast & marmalade muffins

Name: Toast & marmalade muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Ingredients: 6 slice/s Essential Wholemeal Medium Sliced Bread, torn; 175 g essential self-raising flour; ¼ tsp table salt; 75 g granulated sugar; 125 g Essential Unsalted Butter; 150 g Essential Thick Cut Seville Orange Marmalade, plus 100g for the topping; 300 ml Essential British Free Range Semi Skimmed Milk; 2 Essential Free Range White Eggs; 4 tbsp Essential Sunflower Oil

Serve just as they are, split and spread with butter, or add a dollop of Greek yogurt and enjoy with berries

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Vegetarian

Makes12
CourseBreakfast
Prepare15 mins
Cook25 mins
Total time40 mins
Pluscooling

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Ingredients

6 slice/s Essential Wholemeal Medium Sliced Bread, torn
175g essential self-raising flour
¼ tsp table salt
75g granulated sugar
125g Essential Unsalted Butter
150g Essential Thick Cut Seville Orange Marmalade, plus 100g for the topping
300ml Essential British Free Range Semi Skimmed Milk
2 Essential Free Range White Eggs
4 tbsp Essential Sunflower Oil

Method

Line a 12-hole muffin tin with Cooks’ Homebaking Tulip Wraps, or make your own using baking parchment to make 12 deep, tulip-shaped cases (see cook’s tip, or use regular muffin cases). Preheat the oven to 220ºC, gas mark 7.
Put the bread in a food processor and blitz to fine crumbs. Tip 100g into a frying pan and cook over a high heat for 3-5 minutes, stirring constantly, until toasty and the smallest bits at the bottom of the pan are dark golden brown and dry. Most of the crumbs won’t be crisp, but become less fluffy and turn a biscuity brown.
Put the remaining soft crumbs, flour, salt and sugar into a large bowl and fold in the toasted crumbs. In the same pan, gently melt together the butter and 150g marmalade, whisking to break the marmalade up. Remove from the heat, then whisk in the milk, eggs and oil. Add to the bowl of dry ingredients and fold in, taking care not to overmix. It’s better to have a few dry patches of flour than overdo it.
Spoon the batter evenly into the cases and bake for 15-20 minutes, or until well risen, cracked and deep golden around the edges. Remove from the oven and leave to cool a little. Melt the 100g marmalade in a small pan, brush it over the warm muffins and serve.

Cook’s tip

To make muffin cases: cut 12 x 15cm squares of Essential Baking Parchment (mark out 1, stack/fold the paper and cut several at once). Fold in ½ to make a rectangle, unfold, then fold in the other direction. Find a small glass with a base that fits the wells of your muffin tin. Turn it over and centre 1 square over its base, folds pointing upwards. Hold the paper steady, then pinch 1 fold and pull it over closely to the glass. Repeat with all 4, folding in the same direction. Squeeze and rub the paper tightly over the glass to shape, before removing.

If you already have deep muffin cases, use 18 and bake in 2 trays, melting a little more marmalade for the topping.

To make ahead, cool without glazing and keep in a tin (or freeze). Warm the thawed muffins for a few minutes in a moderate oven or a few seconds in the microwave to warm through, then glaze.