Marmalade Muffins

Fluffy and Tasty!

The trick to fluffy muffins is to fold the wet and dry ingredients together as briefly as possible until just combined; don’t worry if the mixture still looks a little lumpy. These muffins are best served on the day they are made.

12 people
  • kcal per muffin
  • protein
  • iron
  • carbs


75g Glenstal Butter
225g plain flour
1 tbsp baking powder
¼ teasp. bread soda
Pinch of salt
100g stone-ground wholemeal flour
120ml milk
5 tablesp. natural yoghurt
2 eggs, beaten
Finely grated rind of 1 orange
100g marmalade


Preheat the oven to Gas Mark 4, 180ºC (350ºF). Line a muffin tin with deep paper cases.

Melt the butter in a small pan or in the microwave. Remove from the heat.

Sift the plain flour, baking powder, bread soda and salt into a bowl. Stir in the wholemeal flour.

Beat together the milk, yoghurt, eggs, warm melted butter and orange rind.

Make a well in the dried ingredients and stir in this mixture along with the marmalade.

Spoon the mixture equally into the paper cases and bake for 20-25 minutes until well risen and golden brown.

Leave to cool for five minutes, then serve warm with a pot of hot coffee.

Relax and enjoy!

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