Marmalade Fruit Muffins Food

MARMALADE MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Begin by grating the zest from the oranges. (If you don't have a Microplane zester, please rush out to the nearest cooking-supply store and purchase one. Thank you.)
• Cream the butter and granulated sugar in a bowl with a mixer. Crack in the eggs and mix until well combined, about 4 minutes.
• Sift the flour onto a sheet of wax paper. Add it to the bowl. Gently stir with the mixer using as few strokes as possible so the muffins aren't tough.
• In a small measuring cup or bowl, combine the buttermilk and baking soda. Add the buttermilk mixture to the batter and mix until just combined. Add the orange zest and mix until just combined, being careful not to overmix.
• Grease 36 mini-muffin cups and fill each two-thirds full with batter. I like to use a small cookie scoop to put the muffin batter in the tins. Bake for 12 to 17 minutes, until light brown. Watch to make sure they don't get too brown.
• Now, while the muffins are baking, prepare the glaze: Juice the 2 oranges whose zest you just stole. Add the orange juice and brown sugar to a medium bowl and stir together until just combined, but don't worry about dissolving the brown sugar completely. You want the glaze to be grainy and textured.
• As soon as the muffins are done, drizzle the glaze all over the top. Be sure to thoroughly coat each muffin. Don't worry if the glaze drips all over the pan; that means more for you to lick up later. Serve the muffins warm on a beautiful platter. Watch your guests' eyes roll back in their heads as they savor each bite.

MARMALADE MUFFINS

Steps:

• Heat oven to 200C/180C fan/ gas 6 and line a muffin tin with 9 paper cases. Combine the flour, oats, sugar, baking powder and bicarb in a bowl. Whisk the orange zest and juice, oil, yogurt and egg together with a fork, then lightly stir the 2 mixtures together until just combined.
• Spoon 1 tbsp of the mixture into each muffin case, top with 1 tsp of marmalade, then cover with the remaining muffin mix and a sprinkling of oats. Bake for 15-20 mins until cooked through and golden, then leave to cool slightly.

ORANGE-MARMALADE MUFFINS

Steps:

• Grease muffin cups or line with paper bake cups.
• Stir together flour, sugar, and baking powder.
• Make a well in the center.
• Combine eggs, sour cream, marmalade, butter, and vanilla.
• Add sour cream mixture all at once to flour mixture.
• Stir till moistened.
• Fill the muffin cups 2/3 full.
• Bake in a 400°F oven 20 to 25 minutes.

WHOLEMEAL FRUIT MUFFINS

Steps:

• Preheat oven to 180 degree celsius. Lightly grease a 12 x 1/2 cup capacity muffin pan, or use muffin cases.
• Mix together the coconut, sugar, flour, nuts, muesli, apple and berries in a large bowl.
• Combine banana, egg and milk in a jug, and mix together. Add to the dry ingredients, and combine using a large spoon.
• Spoon mixture into prepared muffin pan. And bake for 20 to 25 minutes, or until lightly browned.
• Let stand for 5 minutes before removing from pan. Cool on a wire rack. Serve warm or cold.

MARMALADE MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the eggs, milk, marmalade and oil. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack., In a small bowl, beat the marmalade and cream cheese until fluffy. Stir in confectioners' sugar until smooth. Spread over cooled muffins. Store in the refrigerator.

OAT BRAN FRUIT MUFFINS

Steps:

• Preheat oven to 350 degrees (180c).
• In one bowl combine all of the dry ingredients - oat bran, oatmeal, fruit, cinnamon, nutmeg, baking powder, baking soda and salt.
• In a second bowl, lightly beat the egg whites by hand. Whisk in the yogurt, oil, applesauce and brown sugar. Fold the wet ingredients into the dry ingredients until just mix. Do not over beat as it will result in a tough lumpy muffin.
• Spoon batter into lightly sprayed muffin tin. (Use paper liners if you prefer.) Bake 33 to 38 minutes, toothpick should be clean.

CRANBERRY-MARMALADE HOLIDAY MUFFINS

Steps:

• Preheat oven to 400°F.
• Grease 12 muffin cups.
• In a large mixing bowl, mix flour, sugars, baking powder, baking soda, salt, cinnamon, nutmeg and allspice.
• Make a well in the center.
• In a separate bowl, whisk together buttermilk, marmalade, melted cooled butter and egg.
• Pour into well in the center of the dry ingredients. Mix with a fork until dry ingredients are moistened. Stir in chopped nuts and cranberries.
• Spoon batter into muffin tins, filling cups about 2/3 full.
• Bake until tops are firm and lightly browned, about 20 minutes.
• Cool muffins in pan on a rack for about 5 minutes; turn out of pan to cool completely.