Toast & marmalade muffins
Prep
15 mins
Cook
25 mins
Servings
12
Difficulty
Medium
These Toast and Marmalade Muffins are my go to when I want something comforting but don't have much time. The whole wheat bread gives them a lovely texture and adds extra fibre, which means they're actually quite wholesome despite being a treat. What I love most is how simple they are to make, ready in just 40 minutes from start to finish, and they use ingredients you probably already have in your kitchen. The marmalade adds a beautiful citrus zing that pairs perfectly with the buttery crumb, and honestly, they're so quick and affordable to whip up that I find myself baking them all the time for weekend breakfasts.
Ella x
Ingredients
- 6 slice/sessential wholemeal medium sliced bread(torn)
- 175 gramsessential self-raising flour
- ¼ tsptable salt
- 75 gramsgranulated sugar
- 125 gramsessential unsalted butter
- 150 gramsessential thick cut seville orange marmalade(plus 100g for the topping)
- 300 mlsessential british free range semi skimmed milk
- 2essential free range white eggs
- 4 tbspessential sunflower oil
Detail level
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
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