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Breakfast Muffins

Wed, 30 August 2017

Breakfast Muffins

Ingredients 

125g/4oz Odlums Coarse Wholemeal Flour

125g/4oz Odlums Cream Plain Flour

1 teaspoon Odlums Baking Powder

50g/2oz Shamrock Light Muscovado Sugar

Rind of 1 Orange

125g/4oz Butter or Margarine

1 Egg

150ml/½pt Milk

2 tablespoons Marmalade

1 tablespoon Honey

1 tablespoon Mixed Seeds (optional)

Method

1.       Preheat oven to 175°C/325°F/Gas 3. Line a muffin tin with cases.

2.       Melt butter/margarine and allow to cool.

3.       In a large bowl, combine all dry ingredients.

4.       Mix the egg, milk, marmalade and honey into the cooled butter/margarine.

5.       Now add the wet ingredients to the dry ones and mix to make a very soft mixture.

6.       Spoon into muffin cases, making each case about two thirds full.

7.       Bake for 20-30 minutes until golden brown and cooked through.

8.       Cool on a wire tray.

 

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