Chocolate Orange Melt-In-The-Middle Muffins

Squirrelface and I are off to Fringe! Queer Film & Arts Fest this weekend, so we can save our money for the overpriced East London booze, I decided to make some treats we could take with us.

These lovely oaty muffins are robust enough to survive in an airtight container in a bag for a day and are moist enough that they will keep for at least 3 days - if they last that long, they're pretty scoffable.

You could substitute the orange marmalade for lemon curd, orange zest and juice for lemon and use 50g extra flour and omit the cocoa powder, if you prefer a non chocolate experience, the sour cream can be easily substituted for yoghurt if you're dieting (while baking....?). You know my modus operandi, experiment with flavours, not measurements!

Chocolate Orange Melt-In-The-Middle Muffins

125g plain flour
50g cocoa  powder
25g porridge oats , plus extra for sprinkling
175g caster  sugar
1 tsp baking powder
½ tsp bicarbonate of soda
zest and juice 1 orange
1 tbsp sunflower oil
150g sour cream
1 large egg
9 tsp chunky marmalade

Heat oven to 200C/180C fan/ gas 6 and line a muffin tin with 9 paper cases. Combine the flour, cocoa oats, sugar, baking powder and bicarb in a bowl. Whisk the orange zest and juice, oil, sour cream and egg together with a fork, then lightly stir the 2 mixtures together until just combined.

Spoon 1 tbsp of the mixture into each muffin case, top with 1 tsp of marmalade, then cover with the remaining muffin mix and a sprinkling of oats. Bake for 15-20 mins until cooked through and golden, then leave to cool slightly.