Marmalade Muffins

A jar of marmalade was open in my fridge. That's all the reason I needed to bake these muffins. They are sweet, deliciously sweet, for about five seconds. Then they explode. Deliciously tart. Mouthwatering, moreish. Who knows what's in the next bite? You know it's going to be spectacular.

See that orange hiding there? It's going to get you.

Marmalade Muffins
(makes about 12, depends on your cases though)


250ml soy milk,
1 tablespoon apple cider vinegar
150g marmalade (I used home made because I have some kicking about, use whatever you like)
100ml vegetable oil
100g caster sugar
250g plain flour
2 teaspoons of baking powder
1/2 tsp bicarbonate of soda
1/2 teaspoon of salt
1/2 teaspoon ground ginger
Demerara sugar for dusting (optional)


Pre-heat the oven to 200c

Whisk together the soy milk and vinegar, leave for a few minutes to curdle

Once the soy milk has curdled whisk in the marmalade, vegetable oil and sugar

Sift in flour, baking powder and bicarbonate of soda

Mix together adding the salt and ginger

When all the ingredients are well incorporated and only a few lumps remain spoon into muffin cases, filling three quarters of the way to the top

If using Demerara sugar sprinkle on top, approximately 1/2 teaspoon per muffin

Bake for 23-25 minutes

Eat them when they have cooled off some.