Marmalade and Raspberry Muffins
Over a year ago
3,326 views
Ingredients
- 100g Robertson's Golden Shred Marmalade
- 225g Plain Flour
- 2tsp Baking Powder
- 1tsp Ground Cinamon
- 50g Caster Sugar
- 50g Porridge Oats
- 1 Large Egg
- 200ml Milk
- 125g Melted Butter
- 24 Raspberries
Accompaniment
SponsoredOrigin Pinot Grigio Organic
The nation's favourite tipple in an organic bundle. A great value wine, from Italy's ever popular Pinot Grigio grape. This wine is perfectly balanced with juicy pear and peach notes and soft floral aromas
Description
Robertson's Marmalade and Paddington Bear have got together to encourage families back around the breakfast table. Try these delicious muffins - perfect for valentines day!
Method
-
1
Sift the flour, baking powder and cinnamon into a bowl. Add the oats and caster sugar and mix in.
Beat the egg and milk together and add with the melted butter to the dry mixture. Stir the marmalade to break up any lumps and add this to the mixture.
Pour the mixture into a tray lined with 12 muffin cases (fill them to about ¾) and finally pop two raspberries on top of each muffin before popping into the oven.
Bake at 190 for 20 minutes until risen and golden brown. Remove and leave to cool before eating.
Comments (0)