Toast & marmalade muffins

Serve just as they are, split and spread with butter, or add a dollop of Greek yogurt and enjoy with berries

Ingreadient

• 6 slice/s Essential Wholemeal Medium Sliced Bread, torn
• 175g essential self-raising flour
• ¼ tsp table salt
• 75g granulated sugar
• 125g Essential Unsalted Butter
• 150g Essential Thick Cut Seville Orange Marmalade, plus 100g for the topping
• 300ml Essential British Free Range Semi Skimmed Milk
• 2 Essential Free Range White Eggs
• 4 tbsp Essential Sunflower Oil

Step by step

1. Line a 12-hole muffin tin with Cooks’ Homebaking Tulip Wraps, or make your own using baking parchment to make 12 deep, tulip-shaped cases (see cook’s tip, or use regular muffin cases). Preheat the oven to 220ºC, gas mark 7.
2. Put the bread in a food processor and blitz to fine crumbs. Tip 100g into a frying pan and cook over a high heat for 3-5 minutes, stirring constantly, until toasty and the smallest bits at the bottom of the pan are dark golden brown and dry. Most of the crumbs won’t be crisp, but become less fluffy and turn a biscuity brown.
3. Put the remaining soft crumbs, flour, salt and sugar into a large bowl and fold in the toasted crumbs. In the same pan, gently melt together the butter and 150g marmalade, whisking to break the marmalade up. Remove from the heat, then whisk in the milk, eggs and oil. Add to the bowl of dry ingredients and fold in, taking care not to overmix. It’s better to have a few dry patches of flour than overdo it.
4. Spoon the batter evenly into the cases and bake for 15-20 minutes, or until well risen, cracked and deep golden around the edges. Remove from the oven and leave to cool a little. Melt the 100g marmalade in a small pan, brush it over the warm muffins and serve.