Lime Marmalade Muffins

Breakfast: 14-Jan-2010

The best marmalade muffins ever... been making these for quite a few years now... its very more-ish... the kids have just about eaten almost all of them... Loooovvveee the taste... I think because its a citrus flavored muffin, its very appetizing... :-)

Recipe was adapted from "Australian Quick 'n' Easy Cakes & Muffins Biscuits, Slices & More" by Robyn Martin, Recipe: Lime Marmalade Muffins, pg 8.

Ingredients:
1. 2 cups plain flour
2. 4 tsp baking powder

Best Marmalade!

3. 1/4 cup raw caster sugar
4. 1/2 cup Lime Marmalade (Best is: Buderim brand)
5. 2 eggs
6. 1 cup milk
7. 50g butter - melted

Notes:
1. You can substitute the plain flour & baking powder with 2 cups self-raising flour if you want!
2. Original recipe mentions you can use any marmalade but suggests lime marmalade as the best.
3. I used low-fat Lactose-free milk due to lactose intolerance in both myself & my daughter.

Just before baking

4. Original recipe uses 50g butter but I have changed that to 50g olive oil which measures to 1/4 cup.

Method:
1. Sift flour & baking powder into a bowl.
2. Stir in sugar. Make a well in the center of the dry ingredients.
3. Beat marmalade, eggs, melted butter or oil & milk together.
4. Pour milk mixture into dry ingredients.
5. Mix to just moisten.

Just after baking

6. Three-quarter fill greased, deep muffin tins or jumbo muffin tins (I used small silicone muffin cups as pictured)
7. Bake at 200C for 15 mins for regular muffins or 20 mins for jumbo muffins or until cooked. (Mine took about 15 mins).

Recipe makes approximately 26 small muffins.

Enjoy a most yummy breakfast with these muffins!

Removing from the moulds

Lime Marmalade Muffins

Avocado/Spinach, Brie & Smoked Chicken Muffins

Baked for my son & nephew's school break-up party...

Avocado, Brie & Chicken

Recipe was obtained I think from 1 of the MOPS sessions at Crossway Baptist Church many many moons ago. I've since stopped attending that group simply because I didn't have the time as I'd joined a different group in that same church... :-D It was delicious & I think a few of us mums 
requested for the recipe... & here it is...


Date: 28-Sep-2011: Baked again for lunch! Wish I had some yummy vegetable soup to go with it! :-) Children loved the wholemeal & spinach version so yay!

Wholemeal Spinach, Brie & Chicken

Ingredients:
125g Brie Cheese
3 cups self-raising flour (or wholemeal self-raising flour)
1 tsp dried mustard powder
1 cup smoked chicken breast, diced (or crispy bacon)
1 avocado, stoned, peeled & diced (or 1 cup sliced baby spinach leaves)
1 cup grated cheddar cheese (or tasty cheese)
2 eggs
1 3/4 cups milk (or buttermilk)
100g butter, melted & cooled

Muffin Dough before baking

Method:
1. Dice 1/2 brie & slice the rest.
2. Sift flour & mustard into large mixing bowl.
3. Stir in diced brie, smoked chicked, avocado & grated cheese & make well in centre.
4. In a separate bowl, mix eggs, milk & butter.
5. Pour into well (dry ingredients) & mix all ingredients together.
6. Divide mixture evenly into a greased 12-hole muffin tin & top with a slice of brie (extra brie slice optional).
7. Bake at 220C for 18 - 20 mins until well risen & golden. BTW, make sure shelf in oven is somewhere 3/4 way up from the heating elements at the bottom... :-)
8. Cool in tin for 5 mins before serving.



Optional: add some chopped fresh herbs (chives, parsley, dill) - about 1/4 cup in total to batter & mix well.


Note: Lining muffin tins with cupcake liners for easier handling did not help, the muffins stuck fast to the paper & made it difficult to remove when eating... (although it was easier to remove from the muffin tins... LOL!)

Avocado/Spinach, Brie & Smoked Chicken Muffins