#MuffinMonday: Brandied Orange Marmalade Muffins
Author: 
Recipe type: Muffin
Serves: 12
 
Ingredients
  • 21/4 cups all-purpose flour
  • 1/4 cup whole wheat flour or spelt flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk (regular or low-fat)
  • 3/4 cup sugar
  • 1/2 cup orange marmalade (see Note)
  • 1 teaspoon grated lemon zest
  • 2 large eggs, at room temperature
  • 3/4 stick unsalted butter, melted and cooled
  • 3 tablespoons Brandy or (Cointreau or other orange-flavored liqueur)
  • 1 teaspoon fresh lemon juice
Instructions
  1. Preheat the oven to 400°F and grease or line a 12 hole muffin pan.
  2. In a large bowl, whisk the all-purpose flour, whole wheat flour, baking soda, baking powder, and salt until uniform. Set aside.
  3. In a food processor, blend the buttermilk, sugar, marmalade and lemon zest until the mixture is smooth (about 20 seconds)
  4. Scrape down the sides of the bowl, then add the eggs, melted butter, brandy, and lemon juice. Process until smooth.
  5. Pour the liquid mixture over the flour mixture; stir with a wooden spoon until the flour is incorporated. Do not overmix.
  6. Fill the prepared tins three-quarters full. (See note 1)
  7. Bake for 20 minutes, or until the muffins are pale brown with rounded, cracked tops and a toothpick inserted into the center comes out clean.
  8. Cool on a wire rack for 10-15 minutes and serve warm.
Notes
1. Use additional greased tins or individual, ovensafe, greased ramekins for any leftover batter, or reserve the batter for a second baking. 2. Although the best marmalade is made with whole, round slices of candied oranges, it makes for poor baking. Instead, look for marmalade that has tiny shreds or small pieces of rind in the jelly; this far cheaper variety will spread evenly throughout the batter. 3. If storing or freezing the muffins, cool them completely before sealing in an airtight container or in freezer-safe plastic bags. The muffins will stay fresh for up to 24 hours at room temperature or up to 1 month in the freezer.
Recipe by Baker Street at https://bakerstreet.tv/2012/08/muffinmonday-brandied-orange-marmalade-muffins/