Marmalade Muffins

MarmaladeMuffinsVertbfLOA while back, we were browsing through all the colorful, cool stuff at Crate & Barrel, and Rich came across this neat little book ‘easy breakfast & brunch’. We didn’t pick it up that day – something about the perfect side table for the dining room at 75% off – but he added it to his wish list. Surprise! Our friends Bob and Don got it for him for his birthday. I was thumbing through it the other day and came across this recipe, which I tried and it is GOOD. I had some peach marmalade I made at Christmas that came out a bit too thick to spread on toast, but ended up working really well in muffins. I will note that I kind of blew it when I used the paper liners – they seem to stick to the muffins, next time I’ll just grease the tin and be done with it. The recipe said it yielded a dozen muffins, but I got 18, most of which are now sitting in the freezer, ready, along with the rhubarb coffee cake, for Rich’s mom’s visit next week. I also still have a ton of peach marmalade left, so may try this as a bread as well.

•2 cups flour
•1 tsp baking powder
•1/8 tsp large pinch of sea salt
•1 large egg, lightly beaten
•1-1/4 cup milk
•2 tsp orange juice
•1/4 cup vegetable oil or melted butter – I went with butter
•2/3 cup thick-cut Seville orange marmalade – OR – if you’re like me and have some laying around – peach marmalade

Sift the dry ingredients in a large bowl (I just add them to the bowl and give them a good whisk), then make a well in the center. Add the egg, milk, orange juice and oil or butter. Stir the marmalade to break up any large clumps, then add to the bowl. Mix quickly with a spoon to make a coarse, streaky batter. Spoon into a greased, deep, 12-cup muffin pan (as noted, I ended up with 18), filling each about 2/3 of the way.

Bake in a preheated 425º oven for 20 minutes, or until lightly browned and firm. Let cool 1 minute, then turn out onto a wire rack. I will note that mine seemed to cook a bit faster than 20 minutes, so keep an eye on them.

Eat warm, or within 24 hours – OR cool and freeze for up to one month.

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