Marmalade Muffins

225g chunky orange marmalade
1 cup + 1 tablespoon (150g) all purpose flour
2 teaspoons baking powder
pinch of salt
finely grated zest and juice of 1 large orange
whole milk, if necessary
1 heaping tablespoon almond meal
1 large egg
½ teaspoon vanilla extract
50g unsalted butter, melted and slightly cooled

To finish the muffins:
2 heaping tablespoons orange marmalade

Preheat the oven to 200°C/400°F. Line a 1/3-cup capacity muffin pan with 9 paper liners and fill the remaining cavities halfway up with water.
Place the marmalade in a small bowl and give it a good stir to loosen it up. In a large bowl, sift together the flour, baking powder and salt. Zest and juice the orange, then measure the juice – you’ll need ½ cup (120ml); if you don’t have enough juice, make it up with some milk.
In a small bowl, whisk together the zest and juice (and milk, if using), almond meal, egg, vanilla and melted butter. Pour these ingredients into the flour mixture and lightly whisk with a fork – do not overmix or your muffins will be tough. Fold in the marmalade. Divide the batter between the muffin liners and bake for 18-20 minutes or until risen and golden and a skewer inserted in the center comes out clean. Cool in the pan over a wire rack for 5 minutes, then carefully unmold onto the rack and cool. You can serve these muffins warm or at room temperature – before serving, spread the extra marmalade on top of each muffin.

Makes 9