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Spiced wholemeal muffins with marmalade and raspberry yoghurt

ingredients

serves 6
rapeseed or vegetable oil spray
125 g (4 1/2 oz) plain flour
1/2 tsp baking powder
55 g (2 oz) wholemeal flour
1/2 tsp ground mixed spice
1 tbsp rapeseed or vegetable oil
1 medium egg, lightly beaten
150 ml (5 1/2 fl oz) buttermilk
1 tsp grated orange zest
1 tbsp freshly squeezed orange juice
1 tsp low-sugar marmalade, for glazing

for the filling

100 g (3 1/2 oz) 0% fat Greek-style yoghurt
1 tsp low-sugar marmalade
1/2 tsp grated orange zest
100 g (3 1/2 oz) fresh raspberries

method

1. Preheat the oven to 160°C/325°F/Gas Mark 3. Spray a six-hole muffin tin lightly with oil.

2. Sift the plain flour with the baking powder into a large mixing bowl. Using a fork, stir in the wholemeal flour and mixed spice until thoroughly mixed.

3. Pour in the oil and rub into the flour mixture with your fingertips.

4. In a separate bowl, mix the egg, buttermilk and orange zest and juice together, then pour into the centre of the flour mixture and mix with a metal spoon, being careful not to over-mix - the batter should look a little uneven and lumpy.

5. Spoon the batter into the prepared tin to come about three-quarters of the way up the sides of each hole. Bake in the oven for 30 minutes, or until golden brown and a skewer inserted into the centre of a muffin comes out clean.

6. Remove from the oven and transfer to a wire rack. Brush with the marmalade and leave to cool.

7. For the filling, mix the yoghurt with the marmalade and orange zest. Cut the warm muffins through the centre and fill with the yoghurt mixture and raspberries.

COOK'S TIP
¢â‚¬Â¢ These muffins are best served warm, about 30 minutes after removing from the oven, and will work well with low-sugar raspberry jam instead of marmalade if you prefer.

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