www.odlums.ie /recipes/breakfast-muffins/

What you need:

  • 125g/4oz Odlums Coarse Wholemeal Flour
  • 125g/4oz Odlums Cream Plain Flour
  • 1Teaspoon Odlums Baking Powder
  • 50g/2oz Shamrock Light Muscovado Sugar
  • Rind of 1 Orange
  • 125g/4oz Margarine
  • 1 Egg
  • 150ml/ ½ pt Milk
  • 2 Tablespoons Marmalade
  • 1 Tablespoon Honey
  • 1 Tablespoon Mixed Seeds (optional)

How to:

  1. Preheat oven to 175°C/325°F/Gas 3.
  2. Melt margarine and allow to cool.
  3. In a large bowl, combine all dry Ingredients.
  4. Mix the egg, milk, marmalade and honey into the cooled margarine.
  5. Now add the wet Ingredients to the dry ones and mix to make a very soft mixture.
  6. Spoon into muffin cases, making each case about two thirds full.
  7. Bake for 20 - 30 minutes until golden brown and cooked through.
  8. Cool on a wire tray.

Breakfast Muffins

Category

Back to School

Cook Time

30 mins

What you need:

  • 125g/4oz Odlums Coarse Wholemeal Flour
  • 125g/4oz Odlums Cream Plain Flour
  • 1Teaspoon Odlums Baking Powder
  • 50g/2oz Shamrock Light Muscovado Sugar
  • Rind of 1 Orange
  • 125g/4oz Margarine
  • 1 Egg
  • 150ml/ ½ pt Milk
  • 2 Tablespoons Marmalade
  • 1 Tablespoon Honey
  • 1 Tablespoon Mixed Seeds (optional)

How to:

  1. Preheat oven to 175°C/325°F/Gas 3.
  2. Melt margarine and allow to cool.
  3. In a large bowl, combine all dry Ingredients.
  4. Mix the egg, milk, marmalade and honey into the cooled margarine.
  5. Now add the wet Ingredients to the dry ones and mix to make a very soft mixture.
  6. Spoon into muffin cases, making each case about two thirds full.
  7. Bake for 20 - 30 minutes until golden brown and cooked through.
  8. Cool on a wire tray.
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