Student cookbook: Marmalade muffins

Once you're on a roll with muffins you'll find you can knock them up in no time at all. Serves: 2-3 Cooking time: 40 mins 175g self-raising flour ½ tsp baking powder A small pinch of salt 4 tbsp caster sugar, plus a little extra for sprinkling on the muffins 3 tbsp strong chunky marmalade (eg Seville) 1 tsp finely grated orange rind (best from an unwaxed orange, otherwise scrub the orange well with a vegetable brush) 2 tbsp orange juice 1 large egg, lightly beaten 3 tbsp sunflower oil or melted butter 1 tbsp plain yoghurt, plus enough milk to make 150ml of liquid A 9- or 12-hole deep muffin tin, either nonstick and lightly oiled or lined with paper cases Preheat the oven to 220C/gas 7. Sift the flour, baking powder and salt into a bowl and sprinkle the sugar over the top. In a separate bowl, mix the marmalade thoroughly with the orange rind and juice. Make a hollow in the centre of the flour and add the egg, sunflower oil or butter, marmalade mix, and the milk and yoghurt. Fold the mixture together lightly and quickly with a large metal spoon (and ignore the scary-looking lumps). Spoon the mixture to about three-quarters of the way up each muffin hole or case, sprinkle with sugar and bake for 20-25 minutes until lightly browned and firm to the touch.