Showing posts with label marmalade glaze. Show all posts
Showing posts with label marmalade glaze. Show all posts

Monday, December 1, 2014

Chocolate Orange Muffins #MuffinMonday


Bitter orange marmalade, cocoa and semi-sweet chocolate chips make a great muffin that will remind the fans of chocolate oranges of their favorite stocking stuffers. 

As we head into December and Christmas draws nearer, my muffin thoughts turn to flavors that are popular at this time of year. Chocolate oranges are a standard seasonal candy in the UK and they are also stocked regularly in Dubai this month. Is orange flavored chocolate popular wherever you live?

Ingredients
1 3/4 cups or 220g flour
1/3 cup or 70g sugar
1/4 cup or 20g dark cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup or 120ml milk
1/3 cup or 80ml canola or other light oil
1/3 cup or 105g orange marmalade
1 egg
1/2 cup or 95g semi chocolate chips

Optional glaze: several teaspoons marmalade

Method
Preheat your oven to 350°F or 180°C.  Prepare your muffin pan by buttering it liberally or lining it with paper muffin cups.

Combine the flour, sugar, cocoa, baking powder salt and in a large mixing bowl.



In another smaller bowl, whisk together the milk, canola, orange marmalade and egg.



Pour the wet ingredients into the dry ones and stir until just mixed through. Some flour should still be showing.



Fold in the chocolate chips.



Divide the mixture between the muffin cups.



Bake in your preheated oven for 20-22 minutes or until a toothpick comes out clean.

Allow the muffins to cool for a few minutes then remove them to a wire rack. Spoon a little marmalade on top while they are still slightly warm, if desired.



Enjoy!



Monday, August 27, 2012

Orange Marmalade Pumpkin Muffins #MuffinMonday

Thin shred marmalade mixed through sweet pumpkin batter makes these orange marmalade pumpkin muffins deliciously more-ish! Perfect for breakfast, snack or teatime!

Food Lust People Love: Thin shred marmalade mixed through sweet pumpkin batter makes these orange marmalade pumpkin muffins deliciously more-ish! Perfect for breakfast, snack or teatime!
When I was about five years old, we moved from Houston to Trinidad.  My father worked for Texaco and we lived in the small company camp of Pointe-a-Pierre.  When we first arrived, our house wasn’t ready yet because my father had asked them to install windows. All the little bungalows had screens to keep out the bugs, but no glass.  He says they called him a crazy American because he wanted windows!  Of course, his goal was an air-conditioned house and windows were essential to that plan.

Anyway, we stayed the first few weeks in the Texaco guest house, next to a main dining hall, and took most (all?) of our meals there. It was my first introduction to orange marmalade which looks just like a sweet jam but with little strips of orange rind. I was an all-American grape jelly eater so I knew sweet on toast and had no problem loading up with butter and marmalade. That first bite was bitter surprise. Followed closely by dismay. “Who eats this foul stuff?” I thought.

Fast forward years and years later, and I married a man who loves marmalade. He grew up eating the foul stuff, being of the British persuasion. We lived a few places where I couldn’t find orange marmalade for him so I started hauling back a large can of thin-cut Seville oranges  from the United Kingdom to make it myself. Because that’s the kind of person I am.

Each can was almost a kilo of prepared oranges. Just add water and sugar, cook it down and you have several jars of “homemade” marmalade to last the year. And, you know, I discovered that orange marmalade wasn’t near as bitter or nasty as I remembered it. In fact, it was quite nice.
I was delighted this week when I received the email with the #MuffinMonday recipe ( which came from this wonderful book ) because I knew my husband would love them.  If you are a fan of orange marmalade or if it’s been a long time since you gave it a second chance, try these. 

Ingredients
2 1/2 cups or 315g flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup or 170g sugar
1/2 cup shredded orange marmalade plus more to glaze
2 large eggs, at room temperature
1 cup or 220g cooked pumpkin (canned or fresh)
1 cup or 240ml buttermilk  (or 1 tablespoon white vinegar mixed 10 minutes ahead with 1 cup or 240ml whole milk)
4 tablespoons unsalted butter, melted and cooled

Method
Preheat the oven to 400°F or 200°C and line your muffin tin with paper liners or spray thoroughly with non-stick spray.

Mix together all of your dry ingredients: the flour, baking soda, baking powder, sugar and salt in a large bowl.


In another small bowl, whisk together the wet ingredients except the butter: the orange marmalade, the eggs, the pumpkin and buttermilk. 



Once they are thoroughly mixed, whisk in the melted butter.

Pour the liquid mixture over the flour mixture and fold it in with a rubber spatula until the flour is incorporated.  Do not over mix.


Divide the batter between your muffin cups and bake for 20-25 minutes or until the muffins are golden brown and a toothpick inserted into one comes out clean.


Allow to cool for a few minutes and then remove the muffins from the tin. 

Food Lust People Love: Thin shred marmalade mixed through sweet pumpkin batter makes these orange marmalade pumpkin muffins deliciously more-ish! Perfect for breakfast, snack or teatime!

Add about half a teaspoon of marmalade to the top of each muffin and spread it around with the back of your teaspoon to glaze.

Food Lust People Love: Thin shred marmalade mixed through sweet pumpkin batter makes these orange marmalade pumpkin muffins deliciously more-ish! Perfect for breakfast, snack or teatime!

Enjoy!

Food Lust People Love: Thin shred marmalade mixed through sweet pumpkin batter makes these orange marmalade pumpkin muffins deliciously more-ish! Perfect for breakfast, snack or teatime!

Friday, April 13, 2012

French Yogurt Cake With Jammy Glaze



A twist on pound cake made with yogurt and glazed with jam or marmalade when baked. Serve with extra jam and yogurt. 

So, I bought another memoir/recipe book on Amazon.  (One-click , oh, One-click, you are trouble.)  You’ve possibly all heard of it:  Molly Wizenberg’s A Homemade Lifeborn of her wonderful blog, Orangette.
 
Most touching was Italian Grotto Eggs: A simple recipe for the breakfast she served her father as he lay dying in their home, with Hospice care.  The book is dedicated to her father and she shares about him here on her blog

Once again, so many recipes bookmarked!  I haven't made anything sweet in a while so we will start with cake.  I liked the idea of the French Yogurt Cake but Molly mentions the original recipe calling for measurements made with the actual yogurt pot in France.  She had translated the measurements into cups for the US market in her book.  You know I had to find the original recipe.  Oh, my goodness, but there are hundreds on the internet!  I ended piecing together several to come up with this.  Moist and beautiful, it tastes oddly buttery, for something that has no butter.

Ingredients
1 cup or 125g all-purpose flour
50g or nearly 1/2 cup ground almonds
2 teaspoons baking powder
Pinch of salt
1 cup or 225g sugar
1 large lemon for zesting
A little less than 1/2 cup or 110g pot plain whole milk yogurt
3 large eggs
1 teaspoon vanilla extract
1/2 cup or 120ml canola oil
1/4-1/3 cup or 75-90g citrus marmalade or other tangy jam for topping
Extra yogurt and marmalade for serving (optional)

Method
Preheat your oven to 350°F or 180°C and line a bread pan with baking parchment.  (Or butter it liberally.  I just think the parchment is easier.)

Mix your dry ingredients together: the flour, ground almonds, baking powder and salt, in one bowl.



Zest your lemon into your actual mixing bowl and then add in the sugar.  Mix the zest and the sugar together thoroughly with a fork.




Add the yogurt, eggs and vanilla to the bowl and whisk vigorously or use the K-beater in your electric mixer until it is very well blended. 



Beat or whisk in the dry ingredients, then add in the oil gradually, at a very low speed.




Pour the batter into the pan and drop the pan a couple of times onto your countertop from a few inches high to get rid of the big air bubbles in the batter.


Slide the baking pan into the oven and bake 50 to 60 minutes, or until the cake begins to come away from the sides of the pan. 


While the cake is still hot and in the pan, put your marmalade or jam on top and, as it warms, spread it around.  (I used some jam I made from our own Japanese plum tree last week.  Isn't the color incredible?  All natural, just fruit and sugar!)




Serve it plain or with a spoon of slightly sweetened yogurt and another spoon of marmalade or jam.


Oh, and let your helper lick out the yogurt pot!  He's been so patient.


Enjoy!