Marmalade and tahini muffins are the adult twist on the classic peanut butter and jelly sandwich. These muffins are bursting with tart goodness and are great for breakfast. Peanut butter and jam can of course be used instead of marmalade and tahini but you will have to fight the kids for them.
Ingredients 1 3/4 cups wholemeal flour
1/2 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 cup low-fat milk
2/3 cup tahini
1/2 cup plain yogurt
2 large eggs
12 tsp marmalade
1 tsp vanilla essence
1/2 cup honey or sweetener of choice
Preheat the oven to 170°C. Line a muffin tray with 12 reusable muffin liners.
In a large bowl, mix together the flour, oats, baking powder, baking soda and salt.
In a separate bowl, whisk together the milk, tahini, yogurt, vanilla and eggs. Gradually stir the wet mixture into the flour mixture until just combined.
Half fill your muffin liners (about 2 heaped teaspoons each). Add 1 teaspoon of marmalade into the center of each muffin then top the marmalade with the remaining batter (about 1 heaped teaspoon).
Bake for 15 minutes or until lightly golden.
Let the muffins cool in the muffin tray for 5 minutes, then remove and let cool completely on a wire rack or enjoy warm.