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.
