Author Notes
I mix some of my blood orange marmalade into the muffin dough which you can easily replace with bitter orange marmalade (that’s what I normally do) or with plum jam or any other jam that fits to cinnamon and nutmeg as I add these two spices as well. These muffins are light and fluffy, I love them warm, tear them in half and let their wintery aroma fill the air! —Meike Peters | eat in my kitchen
Ingredients
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7 ounces
plain flour
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2.5 ounces
sugar plus 1 teaspoon for the topping
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2 1/2 teaspoons
baking powder
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1/2 teaspoon
baking soda
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1/2 teaspoon
cinnamon plus 1/2 teaspoon for the topping
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a pinch
nutmeg
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a pinch
salt
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160 milliliters
milk
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2 ounces
butter, melted
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1
egg
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1 1/2 - 2 tablespoons
blood orange marmalade
Directions
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You need a muffin tray with 12 molds and paper baking cups.
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Set your oven to 390°F.
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Combine the dry ingredients in a large bowl.
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Mix the melted butter, the milk, egg and marmalade.
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Pour the liquid mixture into the dry mixture and stir with a wooden spoon until you have a lumpy dough. The more you mix it the more it will loose its light texture so don’t mix it too long.
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Fill the muffin tray. Combine the sugar and cinnamon for the topping, sprinkle on top and bake for 12 minutes or until golden.
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