The US ballet soloist and author grabs one of these deliciously sticky muffins before taking a class.
Makes 12
Heat the oven to 200C/gas mark 6 and line a 12-hole muffin tray with greased parchment. Sift 150g plain flour, two tablespoons of ground almonds, a tablespoon of baking power and a quarter-teaspoon of salt into a bowl. In another bowl, whisk 75g cooled melted butter, one egg, 75ml milk, 75g caster sugar, 200g marmalade, and the zest and juice of an orange. Sift the dry ingredients into the wet, and fold until just combined (over-mixing makes for tough, dense muffins). Fill the cases two-thirds full, and top each one with a few small chunks of almond, pecan or walnut. Bake for 18-20 minutes, until risen and golden brown. Cool, and then, for real indulgence, top with icing: 200g cream cheese mixed with 50g icing sugar and the zest and juice of another orange.
