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Massive Monkshill Mulled Muffins

We are delighted to be collaborating with Jane Beedle, our local baking expert, who was finalist on GBBO, on some exciting up-coming projects & this month in the spirit of Wasted Kitchen we’ve challenged her to come up with recipes that save the fruit we use to make Coxy’s Mulling Syrup from being Wasted.

The delicious spiced orange peel that has done its stuff infusing the syrup and could have been heading for the food waste bin will instead be saved & made into delicious seasonally spiced treats from Jane’s Kitchen. It’s going to be a month of all things orange!

Massive Monkshill Mulled Muffins

Makes 6 large (tulip cases) or 8 medium

This recipe used mulled orange peel, a by-product of Mighty Fine things mulling syrup, if you do not have access to it then place an orange in a microwaveable bowl with a cinnamon stick , 4 cloves and 4 tbs of water, cover with a plate and microwave on full power for 8 minutes until orange is soft.  Leave to cool then chop the orange very finely and reserve spices for another day.  This is less sweet than the mulled orange peel so add an extra 25g of caster sugar to the muffin mixture.




1​large egg
65ml​Vegetable oil
125ml​Semi-skimmed milk
125g​Caster Sugar (150g if not using mulled orange pieces)
200g​Self Raising Flour
½ tsp​Salt
¼ tsp​Ground clove
A couple of drops of orange flavouring (I use Foodie Flavours)
100g​Mulled Orange peel very finely chopped




1 Preheat oven to 180C Fan 180C Conventional,
2 Line a muffin tin with paper cases
3 Place egg in a large bowl and whisk with an electric hand whisk.
4 Add the oil, milk, and sugar and whisk until you have a smooth batter.
5 Sift together the flour, salt and ground cloves then foldinto the batter.  Do not over mix.
6 Now add the finely chopped orange peel and gently fold into the mixture.
7 Divide between the muffin cases and bake in preheated oven for 20-25 mins until risen and
 a toothpick inserted in the middle comes out clean.
8 Allow to cool in the tin for 5 minutes then transfer to a cooling rack to cool completely.
© recipe & images by Jane Beedle