Orange poppy seed muffin

Ingredients

• 2 1/2 cup (310g/10oz) self raising flour
• 1/4 cup (40g/ 1 1/4 oz) poppy seed
• 1/3 cup (90g/3oz) caster sugar
• 125 g (4oz) unsalted butter
• 1 cup (315g/10oz) orange marmalade
• 1 cup (250ml/8 fl oz) milk
• 2 eggs
• 1 tablespoon finely grated orange rind

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Preparation

• Preheat the oven to moderately hot 200deg C (400deg F/Gas 6). Sift the flour into a bowl,. Stir in the poppy seed and sugar, make a well in the centre. Put butter and 2/3 cup (210g/7oz) ot the orange marmalade in a small saucepan and stir over low heat until butter has melted and the mixture is combined. Cool slightly.
• Whisk together the milk, eggs and rind in a jug and pour into the well. Add the butter and marmalade. Fold gently with a metal spoon until just combined. Do not over mix- the batter should still be lumpy. Overmixing will make them tough.
• Fill each muffin paper cup or muffin tin hole about three quarter full and bake for 20-25 minutes, or until muffin are risen, golden and come away slightly from the tin. If use cup, skewer should come out clean when poke into the centre of the muffin.
• Heat the remaining marmalade and push it through a fine sieve. Brush generously over the top of the warm muffin Leave them to cool on wire rack. Serve warm or at room temp.

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