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Friday, 26 July 2013

Marmalade on Toast Muffins from My Farm Kitchen


These scrumptious Marmalade on Toast Muffins are my favourite muffins in the world, they are jaw droppingly delicious, light fluffy muffins, filled with swirls of marmalade and sweet, crunchy, toasty crumbs.  Best of all, they are just wholesome enough that you would forgive yourself for eating one for breakfast.


One of the best things about these muffins is the Sweet Toast Sprinkle that is both sprinkled on top of and stirred through the muffins.  The Sweet Toast Sprinkle is slightly caramelised sweet bread, crushed to a rubble.  I use seeded, wholegrain bread, coconut sugar and agave syrup to make my rubble, making it a little less naughty but equally delicious.

I buy my coconut sugar from Holland & Barrett, it is a fantastic substitute for both brown and white sugar and I absolutely love baking with it.  I have a few recipes to post that use coconut sugar so I will go into more detail about it at a later stage but coconut sugar is great because it is natural, raw and unprocessed, making it much better for you than most more common sugars.  It also tastes great.

You can make your Sweet Toast Sprinkle the day before you make the muffins, just allow it to cool before storing in an airtight container until needed.


Marmalade on Toast Muffins

Makes 8-10 Muffins

For the Sweet Toast Sprinkle:

85g wholemeal, seeded, multigrain or brown bread, cubed
20g agave nectar
10g coconut sugar
2 tsp coconut oil

For the Muffins:

50g wholemeal flour
50g plain flour
3/4 tsp baking powder
85g light brown sugar
100g unsalted butter, room temperature
2 large eggs, separated
1/2 tsp vanilla paste
2 tbsp milk
75g marmalade
Sweet Toast Sprinkle


To Make the Sweet Toast Sprinkle:

Preheat the oven to 150C.

Line a large baking tray or cookie sheet with baking paper.

Place the cubes of bread in a medium sized mixing bowl, add the remaining ingredients and mix until all of the bread cubes are evenly coated.

Spread the mixture out onto the prepared baking tray in a single even layer.

Bake for around 25-30 minutes or until the cubes are golden brown and dry.  You should be able to crush the cubes of bread into rubble with the back of a fork.  Remove from the oven and set aside to cool.

Break up the rubble into finer pieces and separate into two halves.

Sweet Toast Sprinkle before and after baking.


To Make the Muffins:

Preheat the oven to 170C.

Grease 10 cavities of a 12 hole muffin tray.

In a medium sized mixing bowl, whisk together the wholemeal flour, plain flour and baking powder.  Set aside.

In a large mixing bowl, beat the butter, with an electric mixer until pale in colour, around 1 minute.  Add the brown sugar and beat for around 3 minutes or until light and fluffy.

Add the egg yolks and beat until combined. 

 Add the vanilla paste and mix until evenly distributed.

Gently fold in the flour mixture and the milk, folding just until combined.  The mixture will look lumpy.

In a separate bowl, whisk the egg whites until soft peaks form. Gently fold the egg whites into the muffin mixture until no streaks of white remain.

Add the marmalade and the first half of your Sweet Toast Sprinkle to the muffin mixture and swirl through.


Divide the mixture evenly between the prepared cavities of your muffin pan. Sprinkle the remaining half of the sweet toast sprinkle evenly over the top of each muffin and place in the preheated oven for 18-20 minutes, or until golden brown, risen and a toothpick inserted into the centre of one of the muffins comes out with just a few dry crumbs clinging to it.

Remove from the oven and allow the muffins to cool in the tray for 10 minutes before removing and placing on a wire rack to cool completely.


Like all muffins these are best eaten the day they are made but I for one am more than happy to enjoy them the next day too.

I mentioned in one of my recent post that we had just started our own little Hen House at Buttercream Bakery Farm. We have eight gorgeous Hens in total and I'm so crazy about them that I thought I'd post a few pictures for you all.

This lovely little girl is Florentine...


Florentine really isn't that lovely, she is the biggest, baddest bird in the coup, she thinks nothing of pecking her sisters out of the way at feeding time.

Below is Scrambled, she is a pretty independent chicken and tends to keep to herself, she made a run for it on her first day so I sometimes call her Scrambles instead. 

Thankfully she seems right at home now.


All of the chickens love to peck around in the grass all day and look hysterical running around chasing bugs.

They curl up under the trees, in the shade like Nugget below and roll around in the dirt, giving themselves dust baths.


Nugget is one of my favourite chickens she is seriously friendly, she is quite happy to be picked up so lets me give her lots of cuddles and attention. She is always the first to greet me at the gate and follows me everywhere I go.


Nugget is also the best climber, she loves to play around on the climbing frame with Kentucky.

Kentucky was the first chicken I chose, she is so chilled out, when I first saw her she was lying on the ground, sprawled out in the sun like a lazy cat, straight away I said, 'I want that one'. 

SoufflĂ© (below) looks almost identical to Florentine, they are really difficult to tell apart but thankfully Souffle has slightly darker neck feathers.


The other chickens are way too fast for me to photograph but I'm sure you'll meet them soon.  All eight Hens are now laying beautiful eggs, having fresh eggs every morning really is just is so wonderful.

We were so excited about our first egg (below), it was absolutely massive and turned out to be a double yolker!!


The eggs are absolutely delicious, we have had really big ones and tiny little ones but they seem to be evening out a bit now.


Buttercream Bakery Farm has really come to life, not only because it is now full of chickens but the trees and plants have finally sprung full of fruit, the bunny rabbits are out in full force and all of the butterflies and bees are now fluttering and buzzing around.

In the collage below you can see some of the goodies in our orchard, cherries, gooseberries, apples and pears on the top row and sweetcorn, strawberries and figs on the bottom row.


Our sweetcorn plants are absolutely gigantic, almost as big as me and we have actual cobs starting to grow, which just seems unbelievable to me.

All of our strawberries have been absolutely delicious, seriously juicy and sweet.

 

Mmm...strawberries....

We are also growing carrots, chillies, peppers, tomatoes, onions, raspberries and blackberries.

Our herb garden is coming together too and is packed full of mint, spearmint, thyme, lemon thyme, chives, garlic chives, coriander, basil and oregano.


That's it for today, it's been a big post.

I have a little backlog of delicious posts for you all, so I best get started on the next one! 

Have a brilliant weekend everyone.




1 comment:

The Caked Crusader said...

Am very jealous of your hens - I've always wanted to keep chickens.

Love the look of your muffins, and thanks for the heads up on coconut sugar - never heard of it before! It combines two of the best things ever...coconut and sugar!