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Marmalade Muffins

2 cups all-purpose flour
3 Tbsp. sugar
2 tsp. baking powder
3/4 tsp. salt
3/4 cup milk
2 eggs

1/4 cup Crisco® oil
2/3 cup sweet orange marmalade
Icing:
1/4 cup sweet orange marmalade
1-1/2 oz. cream cheese, softened or 2 Tbsp. butter, softened
1 cup confectioners’ sugar
2 tsp. milk or water

Preheat oven to 350°F. In medium bowl, combine flour, sugar, baking powder and salt. In small mixing bowl or in blender, combine milk, eggs, oil and the 2/3 cup marmalade. Pour milk mixture into flour mixture and stir just until moistened – batter will be slightly lumpy. Portion about 1/4 cup batter into each cup of sprayed or oiled 12-muffin pan. Bake until browned and tops spring back when lightly touched, about 25 to 30 minutes. Turn out onto wire rack and cool while preparing Icing. When cool, frost with Icing.
Icing: Stir together marmalade and cream cheese or butter and milk until blended. Beat in confectioners’ sugar. Makes 12.

 


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