Marmalade Muffins

 





 I received another tasty Degustabox at the end of September and have been enjoying it's contents in the ensuing weeks.  You can see evidence of that with these gorgeous Marmalade Muffins that I made with the La Vieja Fabrica Marmalade which I received in the box.

The product which I chose to highlight in a recipe this month was the La Vieja Fabrica Seville Orange Marmalade.   Ariana (our Spanish nurse) got really excited when she saw this because it was from Spain!  

In all truth, this is a marmalade I have bought in the past and a product that we both love.

 

 




We really like marmalade cakes and muffins.  We really like marmalade.  I use it to glaze pork chops, and chicken as well from time to time.

These muffins are moist and stogged full of orange flavour and lovely bits of the peel from the marmalade.  

I also like to glaze the finished muffins with a bit for that extra special touch.  Perfect for a portable breakfast, or for enjoying with your mid morning cuppa!

 

*Marmalade Muffins*

Makes 12

Printable Recipe 

A delicious blend of flavours which makes for the perfect morning muffin! 

280g of plain flour (2 cups)

2 tsp baking powder

1/2 tsp of bicarbonate of soda

pinch salt

110g of fine white granulated sugar (1 cup)

120g of orange marmalade, slightly warmed (about 1/2 cup)

90ml of vegetable oil (3 fluid ounces)

1 large free range egg

1 tsp finely grated orange rind

60ml fresh orange juice (1/4 cup)

60ml water (1/4 cup)

60ml of milk (1/4 cup)

warmed marmalade to brush on top of the finished muffins 

 

Preheat the oven to 190*C/375*F/gas mark 4.  Butter a medium muffin tin holding 12 muffins really well, or line with paper liners.  Set aside.

Whisk the flour together in a bowl along with the baking powder, soda, salt and sugar.   Beat together the marmalade, vegetable oil, egg, orange rind, orange juice, water and milk.  Add the wet ingredients all at once to the dry ingredients, mixing only to combine.  

Divide the batter equally amongst the muffin cups.   Bake in the heated oven for about 20 minutes, until well risen and the tops are golden brown and spring back when lightly touched.   

Remove from the oven and brush the tops of each lightly with some warmed marmalade.  Store any leftovers  in a tightly covered container.