If you read my last post, you might remember that I have been successfully making my own marmalade at home over the last few weeks. One of my favourite flavour combinations is pink grapefruit and lemon marmalade, made using Vivien Lloyd’s recipe in First Preserves, her excellent preserving book.
Pink grapefruits are one of my favourite fruits. I can eat them whole like an orange, or halved with the segments pre-cut for breakfast. In fact, I had a very nice grilled grapefruit recently for breakfast at the Wolseley. I decided I fancied making some simple marmalade muffins at home. The cupboards were looking a little barer than usual, so I can assure you these are great to make when you fancy a sweet treat, but don’t have loads of fresh food in at home. You can make them with any marmalade you like – you can adjust the fruit juice and zest accordingly, such as changing it to orange or lime.
Pink grapefruit and lemon marmalade muffins
- 175g Self raising four
- Pinch of baking powder
- Pinch of sea salt
- 90g caster sugar
- 18 tsp pink grapefruit and lemon marmalade (appx 200g)
- 4 tsp pink grapefruit juice
- Finely grated zest of a pink grapefruit
- 1 large free-range egg, beaten
- 30g melted butter
- 4 tsp natural yoghurt
- 100ml full fat milk
- Preheat the oven to 200C
- Line a 12 hole muffin tin with muffin cases. I used my lovely Le Creuset tin, on which the non-stick is so good, you need not use cases – you can just lightly grease the holes using butter or a flavourless oil
- Sift the dry ingredients into a large mixing bowl and set aside
- Take a jug and whisk together 6 tsp of marmalade, the fruit juice and zest, the egg, melted butter, yoghurt and milk
- Gently pour the wet mixture into the dry and fold until the dry ingredients are just combined. Don’t worry about any lumps – trying not to overmix is more important here
- Spoon one spoonful of mixture into the bottom of each cake case. With the remaining marmalade, put one teaspoon into each case. Top up with a final spoonful of cake mixture in each case so the marmalade is effectively hidden in the middle.
- Bake the muffins for 20-25 minutes until risen and golden brown.
- Allow to cool in the tin for 10 minutes, before transferring the cakes to a wire rack to cool fully. Be careful to ensure the muffins are cooled before diving in, as the marmalade centre may still be molten if you try and eat them too soon!