Ingredients
- Makes 10
- 2 eggs, beaten
- 100g caster sugar
- 240g natural yoghurt
- 100ml sunflower oil
- 200g plain flour
- 2 tsp of baking powder
- 50g marmalade
- Pinch of salt
- 3 oranges - zest only
- Drizzle topping:
- 50g icing sugar
- Juice of one orange
- I tbsp of marmalade
I am not a huge fan of very sweet muffins. These tick all the boxes for me on a Sunday morning – the muffin version of marmalade on toast.
Preheat the oven to 160 degrees/gas 3.
Mix the eggs, sugar, marmalade, yoghurt, orange rind and oil in a bowl. Sift in the flour, baking powder and polenta and stir to make a batter.
Spoon the mixture into pre-prepared muffin cases. Bake for 20 minutes until they are well risen and golden.
Remove from the tin and leave to cool on a wire rack.
In a small saucepan dissolve the sugar in the orange juice with the marmalade. Drizzle over the muffins.
