Category Archives: marmalade

marmalade mini-muffins

Posted on by

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.

marmalade cookies

Posted on by

Michael made his very first batch of marmalade.  He wasn’t prepared for how much marmalade comes out of just a few Seville oranges.  Half of the marmalade was refrigerated for 24 hours before being canned, the other half was refrigerated for 48 hours.  The 48-hour marmalade has a lot more depth of flavor and more bitterness than the 24-hour marmalade.  I started looking for marmalade recipes for our sudden abundance of marmalade, and came across one for marmalade cookies.  I skipped the icing. The cookies are more cake-y than I usually like, but it works with the bite of the marmalade.

Ingredients

  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (1 stick)
  • 1 cup sugar
  • 2 eggs
  • 1 cup orange marmalade
  • 1 tbsp lemon or orange liqueur (optional)

Preheat oven to 300°F.

In a medium bowl, Whisk together the dry ingredients.

Cream together the butter and sugar until light and fluffy.  Add in the eggs one at a time, stirring after each to incorporate.  Add half of the dry ingredients, then the marmalade, and then the final half of the dry ingredients, stirring after each to incorporate.  Refrigerate the dough for about 30 minutes.

On a parchment-lined cookie sheet, drop a scant teaspoonful of cookie dough.  Bake for approximately 20 minutes per cookie sheet, turning the cookie sheet halfway through the baking.

Makes approximately 4 dozen cookies.

Experiments

13 Sept 2015: I wanted more marmalade flavor, so I tried doubling the marmalade.  They taste good, but they flattened as they cooled.  I think I’ll try again, but replacing half the butter with shortening.  There’s also some great thoughts in this thread for more ideas.

26 Feb 2018: I tried this with strawberry jam (6 3-ounce jars), and with the shortening/butter ratio that I listed in Sept 2015. This worked out really well: the cookies didn’t spread.  However, the cookies also turned out really sweet.  Cut back on the sugar to 3/4 cup next time.

29 Jan 2019: I tried out bar cookies based on this.  I doubled the marmalade, replaced half the butter with shortening, and added 2 cups of chocolate chips.  It baked in a 13×9 pan at 300 for about 45 minutes (more or less, honestly I wasn’t keeping track).  This was a great variation, and tasted even better the next day, so deserves some more time playing with it to get it right.