Orange Marmalade Muffins

Earlier in the year my uncle sent me two delicious jars of orange marmalade he made from the oranges that grow in his yard. It’s great on scones and toast but I was trying to think of some other ways I could use it when I found this recipe. I had never thought to put the marmalade in the muffins! It is a delicious combination and they are fast and easy to throw together. I’m pretty sure you could also swap out the marmalade for other preserves if you have a surplus sitting around this summer and they would taste great too.

Marmalade Muffins
(Makes 12)

Adopted from Poppytalk

3/4 cup all purpose flour
3/4 cup whole wheat flour
2 teaspoons baking powder
1/2 tsp powdered ginger
1/2 teaspoon salt
3/4 cup milk (I used almond milk)
1/4 cup coconut oil
2 tsp vanilla
1/4 cup apple sauce
1/4 cup honey
1/2 cup marmalade or jam

Pre heat your oven to 375F and grease your muffin tins or line them. Whisk together all of the dry ingredients in a bowl. In a separate bowl add the milk, oil, vanilla, apple sauce, and honey and mix until well combined. Add the dry ingredients to the wet and stir until just combined, no more, so that the muffins stay tender. Gently swirl the marmalade into the batter and then fill your muffin tins. Bake until the muffins are just lightly golden on top, about 20 minutes. When the muffins have cool enough to handle take them out of the tins and let them cool the rest of the way on wire racks. Enjoy with a cup of tea and have a delicious breakfast!

Recipe of the Week: Oatmeal Muffins!

This is a three for one special! Well, really it’s a endless possibilities special because these muffins have so many different and delicious possible add-ins. I selected Blueberry Strudel, Raspberry Dark Chocolate, and Banana Chocolate Butterscotch as my launching pad, but if you think it would be good in oatmeal, it would probably be pretty great in these muffins. Here’s the base recipe and then the flavor add-in combinations are underneath. They’re all easy to make and are a great filling breakfast. The oats do need to soak for about an hour before hand, just so you can plan accordingly.

Oatmeal Muffins

Makes 24

Adapted from Simple Bites

2 cups Almond Milk
2 tsp apple cider vinegar
2 cups Rolled Oats (not the quick kind)

2 eggs room temperature
½ cup dark brown sugar
½ cup coconut oil or butter, melted and cooled
½ cup apple sauce
splash of vanilla
2 cups 4 tbs flour
½ tsp salt
2 tsp baking powder
1 tsp baking soda
½ tsp ground nutmeg
½ tsp ground cinnamon

Mix the oats, almond milk, and vinegar in a bowl and let sit for an hour before assembling the rest. Pre heat the oven to 375 degrees and line or grease muffin tins. After an hour mix the eggs, sugar, oil/butter, apple sauce and splash of vanilla into the oats. In a separate bowl combine the flour, salt, baking powder, baking soda, nutmeg and cinnamon. Fold the dry ingredients into the wet until just combined, making sure not to over mix. Spoon the batter into the muffin tins and bake for 15 to 20 minutes. It will be closer to 20 if you add frozen fruit.

Blueberry Strudel Oatmeal Muffins

Gently fold in blueberries after all of the other ingredients have been combined.
For the Strudel topping combine the following ingredients in a bowl and evenly sprinkle on top of each muffin.
1/2 cup rolled oats
1/2 cup flour
1/4 cup unsweetened coconut flakes
1/2 cup granulated sugar
6 tbs melted butter/coconut oil
pinch of salt

Raspberry Dark Chocolate Oatmeal Muffins

Gently fold in 3/4 cup dark chocolate chips, 2 cup raspberries (fresh or frozen) after the other ingredients have been combined.

Banana Butterscotch Chocolate Oatmeal Muffins

Substitute 2 ripe, mashed bananas for the 1/2 cup of apple sauce. Stir in 1/2 of semi-sweet chocolate chips and 1/2 cup butterscotch chips to the dry ingredients.