Any good cookbook I've ever read always suggests reading the recipe through before starting to cook or bake. Wise advice for sure so I do try to comply. In the case of muffins, I've been baking them so long and so often that I make up my own recipes with ease.
I sit at my computer before heading into the kitchen. For 12 muffins, 2 cups of flour is about right. Are they going to be sweet muffins? Well then, I add some white sugar, brown sugar or honey or even jam (or a combination) to the ingredients list. What will I use to moisten the dry ingredients? Milk, melted butter, oil, yogurt, buttermilk? How many eggs? Usually one will do. Don't forget a leavening agent and salt. Even a sweet muffin needs some salt.
Finally, or sometimes initially, to be honest, what add-ins or flavorings will I use? Fruit in season, chopped candy bars or maybe leftover meat and cheese in the fridge. Any of these might motivate me to create a muffin recipe. This morning my inspiration came from a jar of homemade orange marmalade I bought at a weekend market a couple of years ago. It's been languishing, still sealed, in the cool pantry ever since, slightly darker than when I bought it but just as good.
The one thing I had not considered was a muffin pan. Much to my horror, I realized that I don't have one in the house I'm staying in right now! I was saved when I came across a set of 12 silicone muffin cups tucked into a kitchen drawer. That was close. It's also why my very first instruction for Muffin Monday recipes is to prepare your pan! Better to know before you start if job one is actually to go buy a muffin pan (or silicone cups.)
Orange Marmalade Muffins
Pump up the orange flavor in these muffins by adding a little tangerine or orange zest to your granulated sugar before mixing in the other dry ingredients.Ingredients
2/3 cup or 132g sugar
Zest 1 small tangerine, minced or finely grated
2 cups or 250g flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup or 113g butter, melted and cooled
1/2 cup or 120g plain yogurt
1/2 cup or 120ml milk
1/4 cup or 60ml good quality marmalade
1 large egg
Optional glaze: 2 tablespoons marmalade, slightly warmed
Method
Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin tin by greasing it or lining it with paper muffin cups. Or use silicone cups on a baking pan! These little miracles allow one to bake muffins, even if you actually don't own a muffin pan in your current location.
In a large bowl, rub your sugar with the tangerine zest to release the oils. I use the back of my silicone spoon against the bowl.
Add the flour, baking powder, baking soda and salt to the sugar bowl and whisk to combine.
In another smaller bowl, whisk together your melted butter, milk, yogurt, egg and marmalade.
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| Check out the gorgeous color of my butter, there on the left. All natural, from Jersey Dairy, made with the rich cream from Jersey cows. |
Pour your egg/milk mixture into your dry ingredients and fold until just combined.
Divide the muffin batter between the muffin cups.
Bake in your preheated oven for about 20-25 minutes or until a toothpick comes out clean.
Remove from the oven and allow to cool for a few minutes. Warm the extra marmalade briefly in the microwave and then brush it onto the muffins to glaze.
Remove the muffins from the pan (or silicone cups) and cool completely on a wire rack.
Enjoy!
Check out all of the other lovely muffins my Muffin Monday friends have baked for you today!
- Flo's V8 Cafe Oat Bran Muffins from Simply Inspired Meals
- Morning Glory Muffins from A Day in the Life on the Farm
- Sourdough Tomato and Basil Muffins from Karen's Kitchen Stories
- Oatmeal Chocolate Chip Muffins from Passion Kneaded
- Orange Marmalade Muffins from Food Lust People Love
Pin these Orange Marmalade Muffins!
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