Ingredients
-
2
-
2
-
1/2
-
1/4
-
3/4
-
1/4
-
2
-
1
-
1/4
-
1/2
-
-
-
-
-
Directions
Marmalade Fruit Muffins, The marmalade gives these muffins and lively flavour Any marmalade will do but seville is the best Found this recipe in one of my pickling books called Small Batch Preserving I found it easy to make and good as well , great muffin! I reduced the sugar to 1/3 cup due to the use of the 1 cup marmalade As for that, used a ‘forest fruits’ blend that is strawberries, blueberries, raspberries and blackberries Sticky and delicious , These were lovely, a bit more like cupcakes than muffins, though! 🙂 So sweet they will shock your back teeth at first, slightly sticky, very yummy The technique threw me at first, because it is not the usual way I make muffins Also, 1/2 a cup of batter was far too much for each muffin used 1/2 cup and only got 11 muffins, and they spread out on top, obviously too much batter for the cup 1/3 cup or even a rounded 1/4 cup would be perfect (for my pan, YMMV) I did make a couple of substitutions: 1 c whole wheat flour (for a little nutrition), 1/2 c apricot preserves (I thought I had a whole cup of marmalade! 🙁 the preserves didn’t alter the flavor though, I believe), and used raisins Thank you for posting this recipe, I will be adding it to my other muffin recipes! Made for ZWT4
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Steps
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1
Done
|
Combine Flour, Baking Powder, Salt and Baking Soda in a Medium Bowl; Set Aside. |
|
2
Done
|
Cream Sugar and Butter; Beat in Eggs. Stir in Marmalade Until Blended. |
|
3
Done
|
Fold in 1/2 of the Flour Mixture. Add Orange Juice Until Combined and Add the Remaining Flour Mixture and Cranberries, Raisins or Nuts. |
|
4
Done
|
Spoon Into Greased Medium Muffin Pan Using 1/2 Cup of Mixture. |
|
5
Done
|
Bake at 375f Oven For 20 Minutes or Till Lightly Brown and Firm to the Touch. |
|
6
Done
|
Makes About 18 Muffins. |
