Sunshine Brunches

The perfect start to your weekend - eat outside, if it's sunny!

- JENNIE SHAPTER

Marmalade & Almond Muffins

Ingredients (Makes 12)

• 250g plain flour
• 1½ tsp baking powder 
• 1tsp bicarbonate of soda
• 100g caster sugar 
• 1tbsp finely grated orange rind
• 2 eggs 
• 3tbsp milk
• 100ml natural yogurt
• 100g butter, melted
• 150g thick cut Seville marmalade 
• 100g flaked almonds

To glaze:

• 2tbsp thick cut Seville marmalade
• 2tsp water

1 Preheat the oven to 190°C, Fan170°C, Gas 5. Line a 12 hole muffin tin with paper cases. Sift the flour, baking powder and bicarbonate of soda together into a bowl. Stir in the sugar and orange rind.

2 Mix the eggs, milk, yogurt, butter and marmalade together in a large bowl. Gently fold in the flour mixture and stir until just blended. Fold in 75g flaked almonds. Divide the muffin mix between the cases.

3 Top each muffin with a sprinkling of the remaining flaked almonds. Bake for 20-25 mins, until risen and golden. Leave to cool for 5 mins, then transfer to a wire rack and cool. Gently heat the marmalade and water in a saucepan and drizzle over the muffins. Serve warm.

Smoked Salmon Crumpets

Ingredients (Makes 4)