Crabtree & Evelyn Marmalade Muffins

It’s been awhile since I slapped a recipe down on the blog. So I’m going to slap down some muffins. JAMMY IN THE MIDDLE MAGIC MUFFINS. Doesn’t that sound nice? From one of the coolest, awesomest cookbooks I own, I would be reaching for it first if the house was lit aflame by the glow of rainbows coming out of unicorn horns. (I had to make it sound less scary so I wouldn’t scare myself. Yes it’s one of those days. Sorry!) Anyway, the Crabtree & Evelyn cookbook is so great and will totally make you feel like eating peaches in your orchard (you’ve got one right?) and then having a cocktail in a flowy dress while playing croquet. DID THAT NOT TOTALLY SELL YOU ON THE BOOK?

I once thought that if I died and went to heaven, it would all be like one endless Crabtree & Evelyn store. Now I think heaven would be like living in the ABC Homestore in New York.





You know what I'm going to say right? Do you not know?

These muffins are so delightful! Julia adored them. We all did. The whole batch lasted less than 24 hours. Now, you don't have to just use marmalade, oh no. You can use any jam you like. Did I just blow your mind?

You can read more about the Crabtree & Evelyn cookbook in this post. Guess who did the food styling in the amazing photography in the book? NIGEL SLATER. Nigel Slater is awesome and you should check out both 'Tender' and 'Ripe'.

You must try these muffins. They sing of summery goodness.

Crabtree & Evelyn Marmalade Muffins

Ingredients:

1 3/4 cups flour
3 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons granulated sugar
2 tablespoons light brown sugar
1/2 teaspoon salt
1 large egg
1 cup milk
4 tablespoons butter, melted and cooled
1 tablespoon grated orange zest
6 tablespoons orange or lemon marmalade or other fruit preserve

Directions:

Preheat oven to 400 degrees F.

In a large mixing bowl, sift flour, baking powder, baking soda, granulated sugar, brown sugar, and salt together. In a separate bowl beat the egg lightly, then beat in the milk. Mix butter and orange zest into egg-milk mixture. Make a well in the center of dry ingredients and add liquid mixture all at once. Using a large wooden spoon, stir batter with 10-15 swift strokes, or until ingredients are just combined. Do not overmix; batter should remain slightly lumpy.

Spoon about 2 tablespoons of batter into the bottom of each of 12 generously greased muffin tins. Add 1 1/2 teaspoons marmalade to each muffin tin. Then add enough additional batter to fill each 3/4 full.

Bake in the center of oven for 18-20 minutes, or until muffins are golden brown and a toothpick inserted into the centers comes out free of batter. Turn out of muffin tins onto a wire rack to cool slightly. Serve warm.

Makes 12 muffins.