Ingredients
Topping
Method
1.Preheat oven to 180°C. Grease a 12-hole muffin tin. Line each with small squares of baking paper.
2.Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, and continue beating until well combined. Don’t worry if the mixture curdles.
3.Sift in the flour and add the marmalade. Beat gently until just combined.
4.In a cup, combine the milk and lemon juice, then leave for 1-2 minutes to curdle. Stir in the baking soda and add to the batter. Mix until just combined.
5.Fill each muffin hole to two-thirds. Bake for 15-18 minutes until light brown and spring back when touched.
6.For the topping, melt the brown sugar with the marmalade and orange juice.
7.As soon as the muffins are cooled to warm, gently loosen from the tin, then spoon over the topping.
Note
- When making batters that begin with creaming butter and sugar, then adding eggs, they sometimes curdle. This happens more often in cooler weather, but it makes little difference to the end result. Adding 1 tbsp flour to the mixture before adding the eggs can help, if you’re still worried!
