This is the most breakfast-y of breakfast muffins, featuring an array of ingredients that might normally grace the breakfast table (oats, marmalade, orange juice) and none of those naughtier, chocolate-based elements I sometimes sneak in. As such I find it perfectly justifiable to have one not only on a Monday but even on a Sunday for a treat after my morning jog.
I’ve been running for a good few months now and much to my surprise, I rather enjoy it. In the days of yore a stressful day might have driven me to a bar of chocolate and a glass of wine, but now even just a brief trot around the park clears my mind and relaxes my body.
In some ways, however, jogging actually adds to my stress. At 30 metre intervals, the jogging track is marked with bilingual English and Cantonese notices reading “Jogging Only” and “One Way”. This does not stop people from dawdling around the circuit, teetering in heels, wielding umbrellas, holding hands with loved ones, playing with small children, posing for photographs…it’s probably just as well I find it very stress-relieving to scold people. After telling a few people sternly “It’s a jogging path!”, I always return home feeling happier and more relaxed. And ready for a marmalade muffin!
Marmalade Muffins
Makes 9, slightly adapted from BBC GoodFood
Ingredients:
100g plain flour
75g wholewheat flour
175g soft light brown sugar
25g porridge oats (plus extra for sprinkling)
1/2 tsp bicarbonate of soda
1 tbsp baking powder
1 egg
150g plain yoghurt
1 tbsp sunflower oil
zest and juice of 1 orange
9 tsp marmalade
Method:
1. Preheat the oven to 200C and line a muffin tin with paper cases.
2. In a large bowl mix together the flours, sugar, oats, bicarb and baking powder.
3. In a separate bowl, beat together the egg, yoghurt, oil and orange zest and juice.
4. Pour the liquid ingredients into the dry ones and mix together until just combined.
5. Put about a tablepsoon of the batter in each paper case, then place a teaspoon of marmalade on top.
6. Top up with more batter, and sprinkle the tops with oats.
7. Bake for 15-20 minutes until golden brown and springy to touch.
8. Stand in the tin for a few minutes, then transfer to a wire rack to cool down – best eaten whilst still warm.
