Quick and easy to make, simply weigh the ingredients the night before and then you can bake these in no time at all.  Serve warm from the AGA with cinnamon butter.


To make 12 muffins you will need:

100g (4oz) Butter

100g (4oz) Plain flour

2 teaspoons Baking powder

100g (4oz) Ground almonds

75g (3oz) Caster sugar

100g (4oz) Greek style yoghurt

1 large free range egg

1 teaspoon mixed spice

Zest and juice of one orange


100g (4oz) Mixed vine fruits or dried cherries and cranberries



Preheat your conventional oven to 180 C or Gas Mark 5

Melt the butter and allow to cool.

Weigh all of the dry ingredients and sieve together over a large mixing bowl.  Make a well in the centre.

Pour the orange juice into a jug and add enough milk to measure 100ml (4floz).

Beat the egg together and then mix with the yoghurt, milk and orange juice.  Pour this and the melted butter into the centre of the mixing bowl and stir the batter until combined.

Divide equally between the muffin cases and bake in the oven for approximately 25 – 30 minutes until golden brown and risen.

To bake in a 2-oven AGA slide the grid shelf on to the floor of the roasting oven and bake for twenty minutes with the plain shelf inserted above the muffins when you place them in the oven.

To bake in a 3 or 4-oven AGA slide the grid shelf on the first set of runners and bake for 25-30 minutes.


Serve warm with butter for breakfast or brunch.