Carrot Muffins with Marmalade

By -


 Melissa Clark again, March 2026 - she's the best! https://cooking.nytimes.com/recipes/1027724-carrot-muffins-with-marmalade I loved these - she said "These tender muffins are like mini, not-too-sweet carrot cakes, with a dollop of marmalade tucked into the center of each one. They’re adaptable too. Play around with the spices, the marmalade flavors, even the carrot is negotiable — shredded butternut squash or apple will work just as well. They’re best served a day or two after baking, but leftover muffins freeze well for up to 6 months." 

  • Cooking spray or butter
  • 1¼ cups/155 grams whole-wheat flour
  • ½ cup/45 grams old-fashioned oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cardamom (or cinnamon or ginger)
  • ½ teaspoon fine sea or table salt
  • ½ cup/120 grams plain whole-milk yogurt
  • 2 large eggs
  • ½ cup neutral oil, such as grapeseed or avocado, or melted butter
  • ½ packed cup/110 grams light brown sugar
  • 1 teaspoon finely grated orange or lemon zest
  • 1 packed cup/110 grams finely grated carrot (from 2 medium carrots)
  • ¼ cup marmalade
    •  

    Step 1

    Heat oven to 425 degrees. Line a 12-cup standard muffin tin with paper liners or generously grease (with nonstick cooking spray or butter).

    Step 2

    In a large bowl, whisk the flour, oats, baking powder, baking soda, cardamom and salt. In a medium bowl, whisk the yogurt, eggs, ½ cup oil, sugar and zest until just smooth. Whisk in carrots.

    Step 3

    Pour the wet ingredients into the dry and gently stir with a flexible spatula just until no streaks of flour remain. Divide about two-thirds of the batter evenly among the muffin cups. Top each with a heaping teaspoon of marmalade, then cover the marmalade with remaining batter.

    Step 4

    Bake for 5 minutes. Reduce the oven temperature to 350 degrees and continue to bake until the muffins spring back when lightly pressed, 13 to 18 minutes longer (a tester may emerge with crumbs attached, but there shouldn’t be any raw batter clinging).

    Step 5

    Let cool in the pan on a wire rack for 10 minutes, then unmold and serve warm or cool completely.

    Comments

    Post a Comment

    Popular posts from this blog

    Pizza Dough

    By -
    2 (1/4-ounce) packages active dry yeast 4 1/2 to 5 1/2 cups unbleached all-purpose flour, divided, plus additional for dusting 2 cups warm water (105–115°F), divided 2 teaspoons salt MAKE DOUGH: Whisk together yeast, 2 Tbsp flour, and 1/2 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If mixture doesn’t foam, discard and start over with new yeast.) Stir together salt and 3 cups flour in a large bowl. Add yeast mixture and remaining 1 1/2 cups warm water and stir until smooth, then stir in 1 cup more flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.) Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes. Divide dough i...
    Read more

    "Light" Caesar Salad

    By -
    I'm not sure where the "light" comes from. But this was a really good classic Caesar dressing. We even had to resort to (haha) using powdered parmesan from the store and it was still classically good. 1/4   cup   (60 mL)  grated  Parmesan cheese 1/4   cup   (60 mL)  light mayonnaise 2   tbsp   (30 mL)  white wine vinegar 1   tbsp   (15 mL)  extra virgin olive oil 1   tbsp   (15 mL)  water 1   tbsp   (15 mL)  Dijon mustard 1   tsp   (5 mL)  Worcestershire sauce 1   clove garlic , minced 1   pinch   salt 1   pinch   pepper 8   cups   (2 L)  romaine lettuce , torn, 1 small head 1   cup   (250 mL)  prepared croutons 2   tbsp   (30 mL)  cooked  bacon , crumbled In jar, shake together Parmesan cheese, mayonnaise, vinegar, oil, water, mustard, Worcestershire sauce...
    Read more