Marmalade Muffins

I am sad to admit that I have never made muffins for my husband for breakfast. Actually, I don't think I have ever made muffins period. Not that I didn't want to, I just never got around to it. We are both really big fans of muffins. 

I think I hadn't gotten around to making them since some muffins are bigger, more dense and a little on the sweet side at times, that can be just too much for me in the morning. I think David wouldn't have a problem with having extra large sweet muffins for breakfast. But since I usually am up before him on the days that we get to have breakfast together, I usually get to pick what is on the menu.

I LOVED these muffins for so many reason:

1. They are bite size

2. They are light and fluffy

3. My taste buds have matured and I love oranges in breads now

4. Who wouldn't love a brown sugar orange glaze on their muffin

5. Dare I say these muffins are cute....

They were delicious when they were warm, but I think I enjoyed them even more the next day!

For those who are in love with muffins for breakfast, or any time of the day for that matter, you must try these...cute and yummy muffins!

Marmalade Muffins

Makes 24 mini muffins*

2 oranges

1/2 pound (2 sticks) butter, softened

1 cup granulated sugar

2 large eggs

2 cups all-purpose flour

1 cup buttermilk

1 tsp. baking soda

1 cup firmly packed brown sugar

Preheat oven to 375.

Begin by grating the zest from the oranges. Cream the butter and sugar together in a mixing bowl. Crack in the eggs and mix until well combined.

Sift the flour, add it to the bowl. Gently stir the mixture using as few strokes as possible, so that the muffins aren't tough.

In a small measuring cup or bowl, combine the buttermilk and baking soda.

Add the buttermilk mixture to the muffin batter and mix until just combined. Add the orange zest. Mix until combined, being careful not to overmix. 

Grease 24 mini muffin tins and fill each two-thirds full with muffin batter.

Bake for 12 to 17 minutes, until light brown. Watch to make sure they don't get too brown.

While the muffins are baking, prepare the glaze. Juice the 2 oranges that you just zested. Add the orange juice and brown sugar to a medium bowl and stir together just until combined, 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.

Serve the muffins warm. 

(But they are even better the next day I think)

Recipe adapted from: The Pioneer Woman Cooks

*I got about 32 mini muffins

Carrot Spice Muffins

I recently bought the cookbook "Baking From My Home to Yours" by Dorie Greenspan. I've seen a lot of recipes on food blogs that came from this book that looked delicious and decided I would buy it. These muffins are the first thing I have tried from the book. I made them for my Dad for his birthday breakfast, he loves carrot cake and nuts and raisins so these muffins were a treat for him. I am not a fan of raisins in things but the part I had without a raisin was good! The flavor of the muffins have the right amount of spice to them.

Carrot Spice Muffins

2 cups all-purpose flour

1/2 cup sugar

1 Tbsp. baking powder

1 1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. baking soda

1/4 tsp. salt

1/2 cup (packed) light brown sugar

2/3 cup flavorless oil, such as canola, sunflower or corn

2 large eggs

3/4 cup whole milk

1 tsp. pure vanilla extract

1 cup shredded carrots (about 3, peeled and trimmed)

1/2 cup shredded sweetened coconut (I didn't add this)

1/3 cup moist, plump currants or raisins (I used raisins)

1/3 cup pecans or walnuts, toasted, cooled and chopped (I used pecans)

Center a rack in the oven and preheat the oven to 375. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet. (I didn't put mine on a baking sheet) 

In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, baking soda and salt. Stir in the brown sugar, making certain there are no lumps. In a large glass measuring cup or another bowl, whisk the oil, eggs, milk and vanilla extract together until well combined. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough - a few lumps are better than over mixing the batter. Stir in the carrots, coconut, currants and nuts. Divide the batter evenly among the muffin cups. Bake for about 20 minutes, or until a think knife inserted into the center of the muffins comes out clean. ( About 17 minutes was good for me.) Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

 Here is a picture of the raspberry jam I made a few weeks ago. I have yet to try it, but it looks yummy!