Odlums-Classic-Recipes

BREAKFAST MUFFIN
Ingredients
275g/10oz Odlums Self Raising
Flour
125g/4oz Shamrock Apricots
(chopped)
4 tablespoons Orange Juice
2 large Eggs
125g carton Natural Yoghurt
150ml/¼pt Sunflower Oil
75g/3oz Shamrock Golden
Caster Sugar
1 teaspoon Baking Powder
50g/2oz Odlums Porridge Oats
12 teaspoons Marmalade
Topping
50g/2oz Shamrock Muscavado
Light Brown Sugar
2 tablespoons Sunflower Oil
50g/2oz Odlums Porridge Oats
Preparation time: 30 minutes
Baking time: 25 minutes
Method:
1. Preheat oven to
190°C/375°F/Gas 5. Line
muffin tin with 12 muffin cases.
2. In a large bowl, soak apricots in
the orange juice for about 20
minutes to plump them up.
3. Beat the eggs, yoghurt, oil and
sugar together. Stir into the
apricot mixture.
4. Finally, add the flour, baking
powder and oats. Mix
thoroughly, but quickly – don’t
overmix or the muffins will be
tough!
5. Spoon the mixture into the
muffin cases. Dip your thumb
into a little flour, then, make a
fairly deep thumbprint in each
muffin. Fill each with a
spoonful of marmalade.
6. Combine the topping
ingredients and sprinkle over
the top of the muffins. Bake
for about 25 minutes, until
well risen and golden.
7. Cool on a wire tray.
Note: If using large muffin cases
this makes 9/10 muffins.
28