Preheat oven to 190°C/170°C Fan/Gas Mark 5 and line a muffin tin with 12 paper cases.
Combine the sugar and flour in a large bowl and mix well.
Whisk the eggs until aerated then mix in the sunflower oil, milk and orange zest.
Lightly stir the liquid mixture into the dry mixture until just combined.
Divide the mixture evenly between the muffin cases and place 1 teaspoon of Tiptree ‘Crystal’ Orange Marmalade on top of the batter of each muffin. Try not to let the marmalade touch the sides of the cases.
Bake for 20-25 minutes until cooked and light golden in colour. Carefully remove the muffins from the tin and place on a wire cooling rack.
To glaze the muffins, warm 3 tablespoons of ‘Crystal’ Orange Marmalade in a saucepan until just melted. Use a pastry brush and coat the hot muffins with the marmalade glaze. Leave to cool before eating as the marmalade glaze can be very hot.
