Once you're on a roll with muffins you'll find you can knock them up in no time at all.
Cooking time: 40 mins
175g self-raising flour
½ tsp baking powder
A small pinch of salt
4 tbsp caster sugar, plus a little extra for sprinkling on the muffins
3 tbsp strong chunky marmalade (eg Seville)
1 tsp finely grated orange rind (best from an unwaxed orange, otherwise scrub the orange well with a vegetable brush)
2 tbsp orange juice
1 large egg, lightly beaten
3 tbsp sunflower oil or melted butter
1 tbsp plain yoghurt, plus enough milk to make 150ml of liquid
A 9- or 12-hole deep muffin tin, either nonstick and lightly oiled or lined with paper cases
Preheat the oven to 220C/gas 7. Sift the flour, baking powder and salt into a bowl and sprinkle the sugar over the top. In a separate bowl, mix the marmalade thoroughly with the orange rind and juice. Make a hollow in the centre of the flour and add the egg, sunflower oil or butter, marmalade mix, and the milk and yoghurt. Fold the mixture together lightly and quickly with a large metal spoon (and ignore the scary-looking lumps). Spoon the mixture to about three-quarters of the way up each muffin hole or case, sprinkle with sugar and bake for 20-25 minutes until lightly browned and firm to the touch.