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Preparation time
less than 30 mins
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Cooking time
10 to 30 mins
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Serves
Makes 6
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Dietary
Vegetarian
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By Matt Tebbutt
From Saturday Kitchen[row]
Ingredients
- 80g/2¾oz salted butter
- 200ml/7fl oz honey
- 100ml/3½fl oz milk
- 90g/3¼oz dark brown sugar
- 250g/9oz plain flour
- 50g/1¾oz rye flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- pinch ground cinnamon
- pinch Chinese five-spice powder
- pinch ground ginger
- pinch freshly grated nutmeg
- pinch mace
- 150g/5½oz marmalade
To decorate
- fine orange zest
- icing sugar
Method
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Preheat the oven to 200C/180C/Gas 6 and grease a 6-hole muffin tin.
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Mix the butter, honey, milk, sugar and 100ml/3½fl oz of water together in a pan over a medium heat to dissolve the sugar and melt the butter.
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Sift the flours with the baking powder, bicarbonate of soda, cinnamon, Chinese five-spice powder, ginger, nutmeg and mace in a bowl.
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Stir the melted liquid mixture into the flour and spices while still warm and mix well.
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Fill 8 of the muffin holes halfway then add a spoon of marmalade and top up each hole with the remaining mixture.
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Bake for 20 minutes. Remove, cool and sprinkle over the orange zest and dust with icing sugar to decorate.