There is a special person in my life who loved Marmalade. Whenever he came to stay I made sure I had a jar ready for his toast in the morning and I always wrapped one up for his Christmas hamper. I wrote this Marmalade Breakfast Muffins recipe just for him and when I baked them for the first time on Tuesday the smell of baking and oranges permeated the house. It is a smell which promises warmth and comfort, which reaches into my heart and wraps its arms around me.
The platter they are sitting on in these photos was carved for me by Henri, my marmalade loving Father in Law.
Whenever my family are struggling and whenever my emotions are running riot or my soul needs calming I bake.
Monday saw all of us in mid Wales at the funeral of our beloved Henri, none of us is quite sure how to process the knowledge that he is no longer with us. Marmalade muffins on a dish carved by his huge, gentle hands is just a little step towards a new normal.
This is dedicated to Henri with thanks for all that he was and all that he did, with all of my love.
- For the Marmalade Muffins
- 150g self-raising flour
- 60g butter, diced
- 40g bran flakes, crumbled
- 75g caster sugar
- finely grated rind of half an orange
- 75g orange marmalade
- 1 egg
- 60ml milk
- For the Marmalade Syrup
- 2 tbsps orange marmalade
- 1tbsp water
- Preheat the oven to 200C/180 Fan
- Line a 6 hole muffin tin with paper cases
- Sift the flour into a large bowl and rub the butter in with your fingers until it resembles fine breadcrumbs
- Stir in the crumbled bran flakes, sugar and orange rind
- In a small bowl whisk the marmalade with the egg and the milk
- Pour into the dry ingredients and mix to combine
- Share the mixture out fairly between the paper cases in your tin
- Bake for 20 minutes until risen and golden
- Leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely
- Mix the marmalade and water together in cup and spoon onto the cooled muffins
And the memories come flooding in.