Sticky Marmalade & Rye Oatmeal Muffins (Vegan)
Sticky Marmalade & Rye Oatmeal Muffins (Vegan)
Autumn 2020 truly has become marmalade season for me. Since powering my way through an entire batch of Sticky Autumn Spiced Buns which sported a generous marmalade filling, I have been using it as an autumn-invoking flavour bomb in pretty much everything I have made in the last few weeks.
These marmalade muffins were in fact the brain-child of an autumn themed brainstorm extravaganza between myself and Lin (of @tumblinbumblincrumblincookie fame) following the birth of our #comfortcreations series on Instagram. I’m sure Lin wont mind me outing her as a fellow marmalade advocate – the chunky kind, not the pasty-jelly-like kind, and encouraging you to check out her Marmalade Muffin creation over on her page.
In a controversial move, I wish to state that I infinitely prefer muffins to cupcakes. The denser structure, the less sickly sweetness and the necessity of stuffing them full of fruit, nuts and/or chocolate propels them into baking heaven for me. For these, I whisk marmalade into the batter so that each muffin is speckled with flecks of caramelised bitter orange pieces as well as hunks of toasted oats and a deep, malty flavour.
Sticky Marmalade & Rye Oatmeal Muffins
Ingredients (Makes 6):
- 100g jumbo oats
- 35g rye flour
- 75g plain flour
- 65g dark brown sugar
- 1/2 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1/2 tsp cinnamon
- Pinch salt
- 60ml vegetable oil
- 140ml soya milk
- 1/2 tsp apple cider vinegar
- 50g marmalade
Method:
- Preheat the oven to 180C (fan) and line a muffin tin with 6 muffin cases.
- In a large bowl, mix together the oats, flours, sugar, baking powder, bicarbonate of soda, cinnamon and salt. Set aside.
- In a smaller bowl, whisk together the oil, milk, vinegar and marmalade.
- Stir the wet ingredients into the dry until just combined.
- Spoon the batter into the muffin cases – each case should be approx. 3/4 full.
- Bake for 18 – 20 mins or until risen and golden brown.
- Store in an airtight container and serve with vegan yogurt and an extra dollop of marmalade!