Hands up if you find breakfast the trickiest meal? Most people don’t have the time to knock up poached eggs and avocado each morning, and often when we do find something that suits us, we get bored after having it a couple of weeks on the trot. Baking a batch of breakfast muffins every now and then is the perfect solution to your breakfast woes; they get you out of your cornflakes or butter-on-toast rut, but they are also ready to grab throughout the week. These apricot and marmalade muffins are perfect for a morning boost and go great with a cuppa, so read on to find out how to make them!
250g Plain Flour
1 tsp Baking Powder
1/2 tsp Bicarbonate of Soda
1/2 tsp Salt
100g Caster Sugar
100ml Orange Juice
100 ml Milk
100g Chopped Dried Apricots
80g Melted Butter
1. Before you start you want to put your muffin cases in your tray (these measurements make 12 muffins) and pre-heat your oven to 200°C or gas mark 6.
2. Next, in a large baking bowl sift together the flour, baking powder, bicarbonate of soda, sugar and salt, making sure it is mixed together evenly.
3. Set your dry ingredients aside, and start with a new bowl for the wet ingredients. First beat the egg in the bowl with a fork, then add the orange juice, milk, marmalade (if it’s heavily set then warm it slightly first), apricots and butter. Mix this together well with a wooden spoon.
4. Pour all of the wet mixture into the dry one and stir until just combined. Don’t worry, the mix will be lumpy, just make sure the lumps are not made of dry flour.
5. Using two spoons, divide the mix into the muffin tin. When you’re ready, put the muffins on the top shelf of the oven for 20-25 minutes. Definitely check your muffins at 20 minutes to see if they have turned a golden brown on top. When they’re done, leave them to cool on a cooling rack, then enjoy each morning! To keep them at their best, try freezing them and then getting one out the night before!