Orange Marmalade Muffins


In Eat More of What You Love Marlene calls these Any Day Sunshine Muffins. I don't feel like that is detailed enough of a name. You can substitute the orange marmalade for any other flavor, but since I went traditionally and followed her directions, I thought I should honor the orange marmalade and include it in the name of the muffin.

Plus it makes it easier to search for, right? Who remembers "any day sunshine muffins" easier than they remember "orange marmalade muffins"?

Orange Marmalade Muffins
Source: Eat More of What You Love, p. 58
Servings: 12 muffins
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    • 1 3/4 cup all-purpose flour
    • 3 tbsp. sugar
    • 2 tsp. baking powder
    • 1/2 tsp. baking soda
    • 2 eggs
    • 3/4 cup low-sugar orange marmalade
    • 1/2 cup low fat milk
    • 4 tbsp. unsalted butter, melted
    • 1 tbsp. orange zest
    • Topping: 12 tsp. low-sugar orange marmalade
1. Preheat the oven to 375. Line a muffin pan with paper or foil liners.
2. Combine the flour, sugar, baking powder and baking soda together in a large bowl.
3. In a smaller bowl, whisk together the eggs, then whisk in the marmalade, milk, butter and orange zest.
4. Using a wooden spoon, stir the wet ingredients into the dry. Do not over mix.
5. Fill each muffin cup 2/3 of the way full.
6. Bake for 15 minutes, then transfer to a wire rack to cool.
7. Serve with 1 tsp. orange marmalade on top.

These muffins are better eaten the same day they are made. When I make muffins for breakfast, I make them on Sunday and hope they last until the end of the week. By Wednesday, I was needing to microwave the muffins, but even then, they were still pretty dry and not very fresh tasting.

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