I love orange marmalade. It is my favorite thing to slather on crunchy toast or a warm scone. Two years ago, when we visited London, I brought back several jars of marmalade. Now with the last jar, I thought I would try something different. So, I decided to use it as a sweetener in my morning oatmeal muffins. If you enjoy the sweet, bitter taste of orange marmalade, you will most certainly enjoy these. Oh, did I mention that these are gluten-free too?!
2 cups of quick-cooking oats
1 cup of almond flour
2 tsp of baking powder
1/2 cup orange marmalade for the batter, another 1/4 cup for the top of the muffins
1/2 cup yogurt
1/2 cup almond milk
1/2 tsp vanilla extract
Preheat oven to 350F
In a small bowl, heat the marmalade till it is runny, about 30-45seconds. You will 1/2 cup fo the marmalade in the batter and reserve the rest to spoon on top of the muffin
In another larger bowl, mix together all the dry ingredients.
In a large measuring cup, mix in yogurt, milk, vanilla, marmalade and 2 eggs. Whisk together till everything is fully incorporated.
Mix in the wet and dry ingredients, fold to incorporate.
Divide the batter into a lined muffin tin, you will have enough batter to make 12 muffins. I use a 2-inch ice cream scoop to divide the batter evenly.
Use the remaining 1/4 cup “runny” marmalade (warm in the microwave if it has cooled down) and spoon (about a 1tsp) on to each muffin.
Bake for 20 minutes.
Cool and store in an air-tight container, in the fridge, for up to a week. Warm in the microwave before eating. Enjoy your morning!