These marvellous Marmalade Muffins make a good choice for breakfast, at the table or on the go. Great too for lunch boxes. Especially delicious served slightly warm with extra marmalade.
50g wholemeal spelt flour
150g white spelt flour
2 tsp baking powder
150g caster sugar, plus 25g for topping
150g chunky marmalade
2 large eggs
1 tbsp porridge oats, toasted, for the topping
Preheat oven to 200c/180c fan/gas 6.
Line a muffin tin with 12 muffin cases.
Mix both the flours, baking powder and 150g caster sugar in a bowl and set aside.
Gently heat the butter and marmalade in a pan until just melted.
Whisk the eggs and milk in a jug then pour in the marmalade mixture.
Pour the liquid mixture into the dry ingredients and gently mix until just combined.
Put into the muffin cases and sprinkle with toasted porridge oats and 25g caster sugar.
Bake for 20-25 minutes, then once cooked, transfer to a cooling rack.