Hello! My name is Nancy and I am a member of the Baking Mad team; the people that bring you BakingMad.com!
Baking Mad of course is all about BAKING and we do our best to make sure all the baking addicts out there have plenty of recipes to keep them happy and inspired.
My role within Baking Mad is to keep an eye on all the inspirational baking bloggers and what they’re up to in the bloggersphere, and to set willing bloggers fun baking challenges and products to review.
Working for a baking website, I am fortunate enough to get quite a few opportunities to improve my own baking skills. Before Baking Mad I have made a few batches of scones, muffins and easy peasy flapjacks. Now I will be trying out a range of recipes and writing about my experiences every month on the Baking Mad blog! I hope you enjoy reading my posts, and will (hopefully) see me progress in my baking journey.
The health craze is alive and kicking after Christmas time indulgences. And with research saying that breakfast is the most important meal of the day, a great place to start it some homemade breakfast baking! I decided to have a go at these Marmalade Muffins, bound to fill me up and give me a good start to the morning.
4 tbsp Billington’s Light Muscovado Sugar
225 grams Allinson Nature Friendly Plain White Flour
1 tbsp Baking Powder
0.50 tsp Bicarbonate Of Soda
1 tsp Salt
1 Happy Egg Beaten
225 ml Milk
50 grams Butter Melted and Cooled
1 tbsp Orange Zest Grated
6 tbsp EPC Henley Seville Orange Marmalade
First, I sifted all the dry ingredients into a large bowl, so that was the flour, baking powder, bicarbonate of soda, muscovado sugar and salt.
Then I beat together the egg and milk, then add the melted butter and orange zest. It seemed to be taking me forever to grate the orange until I realised I was using the wrong side of the grater…silly me.
I made a well in the centre of the dry ingredients and poured in the liquid mixture all at once, then mixed it all together lightly with a wooden spoon.
I spooned two tablespoons of the batter into the base of each of 12 paper muffin cases. I was a little generous with my scoops so as you will see from the pictures I ran out of mixture for the 12th case! Oh well, 11 muffins isn’t too bad.
I then added 2 teaspoons of my Seville orange marmalade, and then covered the marmalade with a spoonful of the remaining muffin batter.
Pop in the oven for about 20 minutes at Gas 6/200°C/400°F until golden brown. I poked one with a metal skewer to check they were cooked properly.
Of course I then had to let them cool on a wire rack. This was the hard bit! The muffins had made such a lovely smell in my house me and my housemates were champing at the bit! We ate them whilst they were still warm and they were delicious, even if I say so myself. And I took the rest in the next day to share with the rest of the Baking Mad team, and they said they weren’t too bad either. I think I might make some more and freeze them so I can have them throughout the week on the go. Result!