March 28, 2019
2 c all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt 2 tbsp granulated white sugar
1 tablespoon grated orange zest
2/3 c freshly squeezed orange juice
1/2 cup + 1 tbsp unsalted butter 1 stick, divided and melted
2 large eggs beaten
1/2 c Cara Cara Orange Ginger Marmalade
1/2 tsp vanilla extract
1/4 tsp imitation butter flavoring
1/4 c brown sugar
small pinch of ground nutmeg
Preheat the oven to 425°F. Line 8 muffin tins with paper cupcake/muffin liners. In a large bowl, combine the Cara Cara Orange Ginger Marmalade, grated orange zest, orange juice, vanilla extract, butter flavoring, melted 1/2 cup of butter, and the beaten eggs together using a rubber spatula.
Sift the flour, baking powder, baking soda, salt, and granulated sugar into a separate bowl, then whisk them all together. Gently fold the dry ingredients into the wet ingredients just until it's all combined and the flour is no longer apparent
Scoop the batter into the prepared muffin tins, filling the paper cups all the way to the top. In a small bowl, combine the remaining melted tablespoon of butter with the brown sugar and nutmeg. Lightly sprinkle the tops of the muffins with this mixture before baking the muffins at 425°F for 5 minutes. Reduce the heat to 375°F, without opening the oven door, and continue letting the muffins bake for another 15 minutes.
Insert a toothpick in the center to test for readiness; the toothpick should come out clean. Let the muffins rest in their pan for about 10 minutes before removing and serving.
Recipe from Mon Petit Four
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