MARMALADE MUFFINS
MAKES 1 DOZEN
Marmalade made with Seville oranges is often preferred in Ireland because these oranges are higher in pectin and give a slightly bitter taste. In this recipe, thick-cut marmalade adds both flavor and texture.
To keep the muffins light and fluffy, fold the wet and dry ingredients together as briefly as possible until just combined; not to worry if the mixture is a bit lumpy.
You’ll find recipes like this in my cookbook Favorite Flavors of Ireland. To order signed copies, visit www.irishcook.com
Ingredients
- 2 cups all-purpose flour
- 1 tablespoons baking powder
- 1/4 teaspoon baking soda
- Pinch of salt
- 1/4 cup coarse whole wheat flour
- 2 tablespoon granulated sugar
- 1/2 cup milk
- 5 tablespoons plain or vanilla yogurt
- 2 large eggs, beaten
- Grated zest of 1 orange
- 4 tablespoons butter, melted
- 1/2 cup thick-cut orange marmalade
- Softened butter, for spreading
Directions
- Preheat oven to 350° F. Line a 12-well standard muffin pan with paper liners.
- In a large bowl, sift together flour, baking powder, soda, and salt. Stir in flour and sugar.
- In a separate bowl, whisk together milk, yogurt, eggs, butter, and orange zest. Make a well in center of dry ingredients, stir in milk mixture, and then stir in marmalade.
- Divide batter evenly into prepared pan. Bake for 23 to 25 minutes, or until tops are lightly browned and a skewer inserted into center comes out clean. Remove from oven and cool in pan on a wire rack for about 15 minutes.
