Zestly Lime Marmalade Muffins

When I bought a jar of lime marmalade in January 2013, I didn’t a think that it would sit in the cupboard for quite this long.

So, when I saw a recipe for marmalade filled muffins I jumped at the chance to finally get stuck into the jar.

I made a few alterations to the recipe, replacing orange zest and juice with lemon to go better with the lime centre, and adding some seeds to the suggested oat topping.

They’re really tangy and sweet, and perfect alongside a cup of tea!

Lime Marmalade Muffin Recipe (adapted from BBC Good Food)


175g plain flour

25g oats

175g sugar (50g dark brown, 125g caster)

1tsp baking powder, 1/2tsp bicarbonate of soda

1tbsp veg oil

150ml plain natural yogurt

Zest and juice of 1 lemon

12 teaspoons lime marmalade, for filling

Oats and seeds, for topping


1. Preheat oven to 180C. Line muffin tin. I used silicone cases for ease.

2. Put dry ingredients in a bowl and mix to combine.

3. Combine lemon, yogurt & oil in a separate jug.

4. Add wet to dry and mix until just combined

5. Add just enough mix to each case to coat the bottom evenly, the add a teaspoon of marmalade to each and cover with remaining mix.

6. Sprinkle oats and seeds on top.

7. Bake for 20 mins until cooked through. As they are molten in the centre, you need to pop a knife/cocktail stick in diagonally to check they’re cooked through.

8, DO NOT eat when just out of the oven (which I have a tendency to do) as the centre takes a long time to cool down.

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