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Apricot and Orange Muesli Muffins

Apricot and Orange Muesli Muffins



  • 40g butter, softened, plus extra for greasing
  • 40g light soft-brown sugar
  • 65g Bonne Maman Tangy Mandarin Marmalade
  • 1 zest of an orange
  • 25g ground almonds
  • 1 large free-range egg, beaten
  • 50g plain flour
  • 1/2 tsp baking powder
  • 50ml buttermilk or sour milk
  • 4 tbsp Bonne Maman Apricot Compote

For the crumble

  • 30g untoasted muesli
  • 15g butter
  • 1 tbsp plain flour



  1. Heat the oven to 180ºC/ fan 160ºC/ gas mark 4.

  2. Cream together the butter, sugar, marmalade and orange zest until smooth. Gradually beat in the ground almonds, followed by the egg.

  3. Fold in the flour and baking powder, and lastly stir in the buttermilk (or sour milk).

  4. Spoon the compote into the bottom of two greased heatproof cups before gently adding the muffin mixture. Put the cups in a shallow roasting tin, then pour enough boilng water into the tin to come halfway up the sides of the cups.

  5. Rub together the crumble ingredients and press lightly on top of the muffin mixture.

  6. Bake the muffins for 15-25 minutes depending on the size of your cups or until a skewer into the centre comes out clean.

Cooks tips

Cooks tips

  1. The mixture will make 4 x 150ml capacity cups or 2 x 300ml cups.

  2. You could also try Bonne Maman Cherry or Rhubarb Compote in the muffins.

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