Marmalade Muffins
I'm still reeling a bit from that last bit about "The Silence of the Goats." If you haven't seen the post, check it out here. I'm so grateful for all the replies. I posted a new comment at the back of that post, sort of a follow-up--because I'm still processing that experience.
In the meantime, I wanted to pass on this very quick, easy muffin recipe from THE ULTIMATE MUFFIN BOOK. It's great for a holiday morning--because you can make these muffins in advance and squirrel them away in the freezer, only to reheat them in a microwave or the oven the morning you want them.
And no need for jam! Because the marmalade's already inside. What could be better?
Here's the recipe:
First, position a rack in the center of the oven and preheat the oven to 400F (205C). Lightly butter the indentations of a muffin tin, making sure to get the butter down into the seams.
Have we had this discussion about muffin tins? There's no standard size. I know: strange. In a world of increasing standardization, muffin tins have escaped. I sort of like that. However, it's also maddening when you're writing recipes. This one will make about 15 muffins in the tin with indentations that will hold about 3/4 cup (180 ml) batter.
Whisk 2 1/4 cups (270 grams) all-purpose flour, 1/4 cup (30 grams) whole wheat flour, 2 teaspoons (12 grams) baking soda, and 1/2 teaspoon (3 grams) salt in a large bowl.
Put 1 cup (240 ml) regular or low-fat buttermilk, 3/4 cup (150 grams) turbinado sugar (or white sugar), and 1/2 cup (120 ml) orange marmalade in a food processor fitted with the chopping blade. Process until fairly smooth, until any orange bits are finely ground into the mixture. Scrape down the inside of the canister and add 2 large eggs; 6 tablespoons (90 grams) unsalted butter, melted and cooled; 3 tablespoons (45 ml) Cointreau or other orange-flavored liqueur; 1 teaspoon (5 ml) lemon juice; and 1 teaspoon (4 grams) grated lemon zest. Process until smooth, then pour this mixture into the flour mixture and stir with a wooden spoon just until a wet batter forms.
Fill the prepared indentations of the muffin tins three-quarters full and bake until lightly browned and a little puffed, about 18 minutes for the tin size I suggested, a little less for smaller indentations, or more for larger ones. Cool in the tin on a wire rack for a few minutes, before turning them out on the rack and cooling completely. You can bake more, depending on how much batter you've got. And they're ready to go--or to be frozen for a morning treat on a holiday ahead.
Mark Scarbrough | Posted on Friday, November 19, 2010 at 11:36AM | in Breakfast, Fabulously Empty Calories baking, breakfast, breakfast pastries, marmalade, marmalade muffins, muffin
Reader Comments (5)
Oh marmalade is my favorite breakfast spread...these are definitely going in the weekend baking file. Delicious!
FROM BRUCE
Full disclosure. I did not make these. Mark did. In fact, they are from our book THE ULTIMATE MUFFIN BOOK in which Mark and I traded roles. He tested every recipe and I wrote the book. We never told anyone. Now you know. And those muffins were fabulous. My knitting class didn't get them as Mark took them to the book group he leads at the Norfolk Ct library on Friday afternoons.
This is so indulging. I can add some cream cheese frostings to make it yummier for the kids. Thanks for sharing this one.
Thanks, Rose. I can't wait to hear how they turn out.
Mark
This one is so simple but looks so indulging. I think I should add some cream cheese frostings for my kids since they love putting frostings in muffins.