Mini Marmalade and Poppy Seed Loaves
150g butter, softened
150g caster sugar
2 large eggs
100g orange marmalade + 1 tbsp
100g self-raising white flour
75g plain wholemeal flour
1 tsp baking powder
2 tsp poppy seeds
25g toasted flaked almonds
8 mini loaf cases
Preheat the oven to 180oC, gas mark 4. Place the loaf cases on a baking sheet.
Whisk the butter and sugar together in a bowl until pale and fluffy. Whisk in the eggs, one at a time. Gently whisk in the 100g marmalade. Mix together the flours, baking powder and poppy seeds and stir into the butter mixture. Fold in the almonds and spoon into the cases. Bake for 20-25 minutes until golden and cooked throughout.
Mix the remaining 1 tbsp marmalade with 1 tsp water and brush over the loaves while warm. Allow to cool.
Cook’s tip: Make ahead and freeze for added convenience.
Nutritional information (per serving): 369kcal, 5.1g protein, 19.5g fat, 45g carbs
By Farmhouse Breakfast Week