Competition winning recipe:

Museli and Marmalade Muffins

Makes 12 Muffins

150g Cut and Dried muesli
300ml Court Lodge pouring yogurt
75ml Ashurst dairy milk
2 Sondes Place farm free-range eggs
75g dark muscovado sugar
100g Southdowns butter, melted
1 tsp vanilla extract
225g Doves farm organic plain flour
1 level tbsp baking powder
½ tsp bicarbonate of soda
¼ tsp cinnamon
Homemade marmalade, for topping

Pour the yogurt and milk onto the muesli in a bowl, stir and leave to soak for 10 mins.

Mix together the eggs, sugar, melted butter and vanilla, then add the muesli mixture and mix well. In a separate bowl, stir all the dry ingredients together thoroughly. Then mix the wet and dry ingredients together until just mixed.

Spoon into muffin cases in a muffin pan and top each muffin with ½ tsp marmalade. Bake for 25 minutes at 400F/200C/Gas Mk 6.

Serve just warm or leave to cool.

Congratulations once again to Ellie Damper, who will be recieveing the limited edition print by local artist Charlotte Matthews!

You can still find our other recipes below!

Quick Yogurt Bread

Apple Upside-down Cake

Smoothies