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Marmalade Breakfast Muffins Recipe

This Recipe grew partially out of necessity and partially because I hate waste. Recently I bought a tin of marmalade, to try it out. But it was far too sweet and not bitter enough for my personal tastes. So, rather than throw it away, I decided to have a go at baking with it instead.

The obvious thing to try was a muffin, and I decided to adapt a Christmas muffin recipe I had lying around for use with marmalade instead. To make up for the lack of bitterness I added lemon and grapefruit zest, prepared the batter and into the oven they went.

About 18 minutes later the muffins were ready. I had two for breakfast with my morning coffee... My wife tried one, and, as always when a cake recipe works she whisked the remainder off to school with her!!! So I am going to have to whip-up another half batch this afternoon if I'm to sample the fruits of my labours once again!!

I like a little maize meal in my muffins, but this recipe works just as well if you substitute the plain flour and maize (corn) meal mix for 250g (2 cups) plain flour.

Marmalade Breakfast Muffins

Serves: 12
Marmalade Breakfast Muffins: A classic breakfast corn and wheat flour muffin flavoured with marmalade and citrus zest. Delicious and ready in less than 30 minutes from when you first begin to prepare them.


125g (1/2 cup) marmalade
180g (1 1/2 cups) plain flour
60g (1/2 cup) maize (corn) meal
3 tsp baking powder
140g (3/4 cup) golden caster sugar
finely-grated zest of 1 lemon
finely-grated zest of 1 orange (or 1/2 grapefruit)
90ml (6 tbsp) sunflower oil
2 eggs, beaten
200ml (4/5 cup) milk (or 100ml milk and 100ml yoghurt)
2 tsp mixed spice (pumpkin pie spice)


Mix together the flour, maize meal, sugar, baking powder, citrus zests and mixed spice in a large mixing bowl.

Pour the oil into a mixing jug then add the eggs and beat lightly with a fork. Pour in the milk, whisk briefly then add to the dry ingredients.

Place the marmalade in a microwave-safe jug and heat gently in your microwave until just melted.

Stir everything until just combined then fold in the marmalade (do not over-work the batter or the muffins will be tough). Spoon the batter into 12 muffin tin wells that have been lined with paper cases.

Transfer to an oven pre-heated to 180ºC (350ºF) and bake for about 20 minutes, or until nicely risen and golden brown on top.

Transfer to a wire rack to cool. Serve warm, with coffee.

For hundreds more muffin recipes, why not visit the Celtnet muffin and quickbread recipes pages?

This post first appeared on Celtnet Recipes, please read the originial post: here

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Marmalade Breakfast Muffins Recipe


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