zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Breakfast Box Muffins

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    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

    Ingredients

    • 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

    Method

    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.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary