We made way too much Seville orange marmalade last year, and one particular batch ended up being a bit too bitter for everyday use. Marmalade cookies have been my go-to recipe whenever I come across one of those jars of marmalade. I’ve had this recipe for good morning muffins saved for awhile as another marmalade alternative, and haven’t quite gotten around to it. I didn’t quite get around to it this time either, making several changes: I switched out the orange juice for whole milk (leftover from making the mushroom lasagna), used more marmalade, skipped the topping, and made mini-muffins. I ended up with 72 mini-muffins.
I think I prefer these muffins to the marmalade cookies, but I might have to go make a batch of them to try them side-by-side.
Ingredients
- 4 cups flour
- 1/2 cup sugar
- 2 tablespoons baking powder
- 1/2 cup shortening
- 2-1/2 cups marmalade (that is, 3 8-ounce jars)
- 1 cup whole milk
- 1/2 tablespoon vanilla
- 2 eggs, beaten
Instructions
Preheat oven to 375.
In a large bowl, whisk together the dry ingredients (flour, sugar, baking powder). Using a pastry cutter or fork, mix in the shortening.
In a medium bowl, stir together marmalade, milk, and vanilla. Add the marmalade mixture to the dry ingredients, then pour in the eggs. Stir together lightly and gently, being careful not to over-stir.
Fill mini-muffin pans about 3/4 full. Bake for 12-15 minutes, until a toothpick comes out clean. Remove from pan and cool on a wire rack. Serve warm, possibly with some butter and additional marmalade.
Notes
17 November 2015: I halved the recipe and made regular muffins. They came out great! I baked them for 20-25 minutes, and got a dozen recipes. They’re great weeknight muffins: I’ve got all of the ingredients to hand, they come together quickly, and the whole thing takes an hour if the oven is feeling cooperative and heats up quickly.