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Marmelade Muffins
Marmelade Muffins

Marmelade Muffins

My absolute favourite fibre-rich health muffin. Marmelade, rich, deeply flavoured with citrus, tailormade for brunch. Baked muffins freeze exceptionally well.

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You Will Need:

  • 2 extra large eggs
  • ½ cup (125 ml) canola oil
  • 125 g butter, melted
  • grated zest from 2 oranges
  • 1 cup (250 ml) plain yoghurt
  • ½ cup (125 ml) full cream milk
  • ½ cup (125 ml) orange juice from zested oranges
  • ½ cup (125 ml) marmelade
  • 1 x 700 g Ina Paarman’s Raisin & Bran Muffin Bake Mix
  • extra marmelade
  • 1 orange, cut into slices and then in ¼s
  • 2 extra large eggs
  • ½ cup (125 ml) canola oil
  • 125 g butter, melted
  • grated zest from 2 oranges
  • 1 cup (250 ml) plain yoghurt
  • ½ cup (125 ml) full cream milk
  • ½ cup (125 ml) orange juice from zested oranges
  • ½ cup (125 ml) marmelade
  • 1 x 700 g Ina Paarman’s Raisin & Bran Muffin Bake Mix
  • extra marmelade
  • 1 orange, cut into slices and then in ¼s
Garnish with orange triangles Garnish with orange triangles
Ready to bake Ready to bake
Freshly baked Freshly baked
Serve with butter Serve with butter

Method:

Remove the raisin bag from the muffin box, and pour boiling water over the raisins to plump them up.

Drain the raisins, set them aside, and leave them to swell.

Adjust the oven rack to the middle position, and preheat the oven to 180 °C.

Line the muffin tins with baking paper squares. (See the back of the box for step-by-step instructions on how to do this.)

Beat the eggs, oil, and melted butter together for 1 minute on high speed, until well blended.

Add the orange zest, yoghurt, milk, orange juice, and marmelade.

Beat for another minute on high speed.

Add the contents of muffin pack and the plumped raisins.

Stir the mixture by hand with a spatula until uniformly blended – do not beat.

Spoon the muffin mixture into the lined muffin tins. An ice cream scoop is perfect for the job.

Make a hollow at the top of each muffin with the back of a wooden spoon (dipped in water), and spoon about 1t (5 ml) of marmalade into each hollow.

Push an orange ¼ slice into each muffin.

Bake for 40 - 45 minutes.

Serve with butter and extra marmelade.

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Marmelade Muffins

My absolute favourite fibre-rich health muffin. Marmelade, rich, deeply flavoured with citrus, tailormade for brunch. Baked muffins freeze exceptionally well.

Marmelade Muffins

You Will Need:

  • 2 extra large eggs
  • ½ cup (125 ml) canola oil
  • 125 g butter, melted
  • grated zest from 2 oranges
  • 1 cup (250 ml) plain yoghurt
  • ½ cup (125 ml) full cream milk
  • ½ cup (125 ml) orange juice from zested oranges
  • ½ cup (125 ml) marmelade
  • 1 x 700 g Ina Paarman’s Raisin & Bran Muffin Bake Mix
  • extra marmelade
  • 1 orange, cut into slices and then in ¼s

Method:

Remove the raisin bag from the muffin box, and pour boiling water over the raisins to plump them up.

Drain the raisins, set them aside, and leave them to swell.

Adjust the oven rack to the middle position, and preheat the oven to 180 °C.

Line the muffin tins with baking paper squares. (See the back of the box for step-by-step instructions on how to do this.)

Beat the eggs, oil, and melted butter together for 1 minute on high speed, until well blended.

Add the orange zest, yoghurt, milk, orange juice, and marmelade.

Beat for another minute on high speed.

Add the contents of muffin pack and the plumped raisins.

Stir the mixture by hand with a spatula until uniformly blended – do not beat.

Spoon the muffin mixture into the lined muffin tins. An ice cream scoop is perfect for the job.

Make a hollow at the top of each muffin with the back of a wooden spoon (dipped in water), and spoon about 1t (5 ml) of marmalade into each hollow.

Push an orange ¼ slice into each muffin.

Bake for 40 - 45 minutes.

Serve with butter and extra marmelade.

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