- 50g wholemeal flour
- 150g plain white flour
- 2 level tsp baking powder
- 150g caster sugar, plus 25g for the topping
- 100g butter
- 150g chunky marmalade
- 150ml semi-skimmed milk
- 2 large eggs
- 1 tbsp porridge oats, toasted
Pre-heat the oven to 200C/180C Fan/Gas 6. Line a muffin tin with 12 paper muffin cases. Mix the two flours, baking powder and 150g sugar in a bowl.
Gently heat the butter and marmalade in a pan until just melted.
Beat the milk and eggs in another bowl, then add the marmalade mixture.
Gently stir the liquid mixture into the dry ingredients. Put in the muffin cases. Mix the oats and 25g sugar. Sprinkle on top.
Bake for about 20 minutes. Cool on a wire rack then serve with more marmalade.