MARMALADE MUFFINS
These craggy individual cupcakes are filled with oats, citrus and a melting middle - they're low-fat too
Provided by Sara Buenfeld
Categories Afternoon tea, Dessert
Time 25m
Yield Makes 9
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/ gas 6 and line a muffin tin with 9 paper cases. Combine the flour, oats, sugar, baking powder and bicarb in a bowl. Whisk the orange zest and juice, oil, yogurt and egg together with a fork, then lightly stir the 2 mixtures together until just combined.
- Spoon 1 tbsp of the mixture into each muffin case, top with 1 tsp of marmalade, then cover with the remaining muffin mix and a sprinkling of oats. Bake for 15-20 mins until cooked through and golden, then leave to cool slightly.
Nutrition Facts : Calories 206 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
MARMALADE CUPCAKES
I found this recipe in the local newspaper. The cupcakes are moist and not too sweet. Very good with cream cheese frosting. Adapted from Good Housekeeping's "Great Baking"
Provided by MicDoc
Categories Dessert
Time 55m
Yield 18 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Line 18 muffin cups with cupcake papers.
- In a medium bowl, stir together flour, baking powder, baking soda and salt.
- Set aside.
- In a large bowl, with the mixer at medium speed, beat butter and sugar until light and creamy, about 5 minutes.
- Add eggs, 1 at a time, beating well after each addition.
- Beat in marmalade.
- Reduce speed to low; add flour mixture alternately with buttermilk, beginning and ending with flour mixture.
- Beat just until combined.
- Pour batter evenly into prepared cups, filling each about 2/3 full.
- Bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes.
- Place pans on wire racks; let cool 10 minutes, then remove cupcakes from pans and let cool completely on wire racks.
- Frost as desired.
Nutrition Facts : Calories 197.2, Fat 6.1, SaturatedFat 3.6, Cholesterol 44.8, Sodium 151.7, Carbohydrate 33.9, Fiber 0.5, Sugar 22.1, Protein 2.8
MARMALADE & MACADAMIA CUPCAKES
Makes 18 yummy scrummy glazed cupcakes perfect for any occasion,great for picnics or simply when you have the munchies for something sweet but smooth, delicious and delectable! The original recipe was modified from Super Food Ideas April 2006 Issue 69.( they're irrestsistible!)
Provided by Fairy_flossz
Categories Dessert
Time 45m
Yield 18 cupcakes, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180°C.
- Line a 12-hole 2 tablespoon capacity flat based patty pan with patty pan paper cases.
- Using an electric mixer cream softened butterand sugar until creamy. Then add vanilla essence and egg. Beat well until combined.
- Transfer mixture to a bigger bowl. Fold in half the flour, followed by half the milk. Repeat this process with remaining flour and milk. Stir until the batter is smooth.
- Three quarters fill each paper patty case with the mixture. Ensure that there is a smooth surface.
- Place marmalade in a heatproof microwave safe bowl with the honey. Microwave on HIGH for 1-2 minutes or until melted. Stir in chopped macadamia nuts.
- Spoon the mixture on top of the cakes (Unbaked)Bake in preheated oven for approximately 20 minutes. When cakes are baked stand fro 10-15 minutes before transferring them to a wire cake cooling rack and completing all the steps required again to use the reamining cupcake batter.
Nutrition Facts : Calories 287.5, Fat 15.1, SaturatedFat 6.5, Cholesterol 58, Sodium 313.1, Carbohydrate 36.3, Fiber 1.2, Sugar 22.4, Protein 3.7
CHOCOLATE & MARMALADE STEAMED PUDDING WITH MARMALADE CREAM
Pair chocolate and marmalade for a dessert made in heaven. The cream - which works with lots of other desserts, too - takes it up another notch
Provided by Diana Henry
Categories Dessert
Time 2h40m
Number Of Ingredients 13
Steps:
- Butter a 1.2-litre pudding basin and put a circle of buttered baking parchment in the base.
- Sift together the cocoa, flour, bicarb, baking powder and a pinch of salt. Beat the butter and sugar together in an electric mixer until pale and fluffy, then add the orange zest. Gradually add the eggs, a little at a time, beating well after each addition. Stir in the marmalade. Fold in the sifted ingredients followed by the dark chocolate chunks. Scrape the batter into the prepared pudding basin.
- Put a piece of baking parchment on top of a sheet of foil (both should be large enough to cover the basin and overhang the edges). Fold a pleat along the middle, then place this, parchment side down, onto the pudding. The pleat should run across the centre. Tie to the basin firmly with string, using it to make a handle. Trim off the excess parchment and foil.
- Put the pudding in a large saucepan on a trivet or upturned saucer. Add enough boiling water to come one-third of the way up the sides of the basin. Bring the water to the boil, turn down to a simmer, cover the pan and steam the pudding for 2 hrs-2 hrs 15 mins. Keep topping up with hot water.
- Lift the pudding out of the pan, leave to sit for 10 mins, then run a knife between the basin and the edge of the pudding. Invert onto a plate - the pudding should slide out. Remove the parchment.
- Whip the cream and icing sugar to soft peaks, then stir in the marmalade. Serve the pudding with a dollop of the cream and some marmalade on top.
Nutrition Facts : Calories 742 calories, Fat 47 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 50 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium
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