MARMALADE MUFFINS
This is simply my all-time favorite recipe! The sweet orange marmalade added to the icing and baked right into these golden muffins makes breakfast something to celebrate.
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the eggs, milk, marmalade and oil. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack., In a small bowl, beat the marmalade and cream cheese until fluffy. Stir in confectioners' sugar until smooth. Spread over cooled muffins. Store in the refrigerator.
Nutrition Facts : Calories 261 calories, Fat 7g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 257mg sodium, Carbohydrate 46g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
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
ORANGE SWEET ROLLS
Provided by Ree Drummond : Food Network
Time 2h10m
Yield 48 rolls
Number Of Ingredients 17
Steps:
- For the dough: In a large saucepan over a low heat, heat the milk, oil and granulated sugar until warm but not hot (if you have a candy thermometer, it should be 125 degrees F). Add the yeast and 4 cups of the flour and stir together. Cover the pan and leave to rise for at least an hour. Stir in the remaining 1/2 cup flour, the baking powder, baking soda and salt.
- For the filling: Roll the dough into a long rectangle, about 30 inches wide by 10 inches deep. You'll want it to be as thin as you can get it so you can add plenty of goo. Drizzle the melted butter all over the surface of the dough. Use your fingers to smear it all around so that it coats evenly.
- Spread the orange marmalade all over the buttered dough, distributing as evenly as you can. Sprinkle plenty of brown sugar all over the marmalade. Finish with a light sprinkling of salt to offset the sweetness.
- Using both hands in a back-and-forth motion, gradually roll the dough towards you into one long log. Pinch the seam to seal it. Then slice the log-o'-dough into 1/2-inch pieces.
- Preheat the oven to 375 degrees F. Place the rolls in a buttered baking dish and allow them to rise for 20 minutes.
- Bake for 15 to 17 minutes.
- While the rolls are baking, make the icing: Add the orange zest and juice to a bowl. Add the powdered sugar and salt. Splash in the milk. And some more melted butter because the recipe doesn't already have enough. Just kidding on that last part. Whisk it together until it's nice and smooth and lovely. Your kitchen smells like oranges!
- Pull the rolls out of the oven when they're golden brown, and drizzle on the icing right off the bat. The piping hot rolls will suck that gorgeous icing right down into their crevices and the whole thing pretty much becomes a miracle. Serve them warm.
MARMALADE BUTTER
Steps:
- Combine the butter, orange marmalade, and salt in the bowl of an electric mixer fitted with the paddle attachment. Serve at room temperature.
ORANGE-GLAZED BUNNY ROLLS
Orange marmalade gives the frosting on these tender yeast rolls a pleasant citrus flavor. Shape the rolls any way you like for any special occasion. -Gerri Brown, Canfield, Ohio
Provided by Taste of Home
Time 1h
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, orange juice, orange zest, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn on a lightly floured surface. Divide into 13 pieces. Shape 12 pieces into 12-in. ropes. Fold each in half; twist top half of the open end twice to form ears. Place 2 in. apart on greased baking sheets. Shape remaining dough into 12 balls. Place one on the loop end of each roll to form a tail; press into dough. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 12-15 minutes or until golden brown. Cool on wire racks. In a small bowl, combine the glaze ingredients. Spread over rolls.
Nutrition Facts : Calories 399 calories, Fat 10g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 222mg sodium, Carbohydrate 69g carbohydrate (27g sugars, Fiber 2g fiber), Protein 8g protein.
MARMALADE BUNS
These are delicious! I made them last week with some orange marmalade from my pantry, and substituted 1/2 cup of the plain flour with whole wheat flour. I also made a white glaze when they were cooled down and they looked like the sweet rolls you buy at the bakery. I plan to try these with some other jams and jellies that I've made and need to use up. From "Preserving for All Seasons" by Anne Gardon.
Provided by JenSmith
Categories Yeast Breads
Time 22m
Yield 16 buns
Number Of Ingredients 12
Steps:
- Dissolve the yeast in warm water with 1 tsp (5mL) sugar.
- Heat milk with butter and, if desired, flavor with orange-blossom water. Remove from heat and beat in eggs.
- Sift together dry ingredients. Add dissolved yeast and egg mixture and knead until dough is elastic and smooth.
- Place dough in a greased bowl, cover, and let rise in a warm place until double in size (1-2 hours).
- Soften marmelade in microwave or in small pan. Add nuts and mix.
- Punch down dough and roll out into a 16x12-inch (40x30 cm) square. Spread with filling and roll lengthwise. Cut into 16 pieces and arrange in buttered baking pan. Let rise 1 hour.
- Brush tops of buns with some marmelade diluted int water and then bake at 375 F (190 C) for 25 minutes.
Nutrition Facts : Calories 239.9, Fat 6.2, SaturatedFat 1.8, Cholesterol 45.6, Sodium 53.5, Carbohydrate 41, Fiber 1.5, Sugar 14.1, Protein 6.2
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ORANGE ROLLS RECIPE - SOUTHERN LIVING
From southernliving.com
3.7/5 (3)Category Dessert
- Combine the milk, yeast, and 1 teaspoon of the sugar in a 1-cup glass measuring cup, stirring to dissolve yeast; let stand 5 minutes.
- Combine the flour, ¼ cup of the butter, salt, orange zest, eggs, and 3 tablespoons plus 2 teaspoons sugar in bowl of heavy-duty electric stand mixer. Add the milk mixture; beat at low speed 1 to 2 minutes or until blended, using the dough hook attachment. Increase speed to medium-low and beat 5 minutes or until the dough is smooth (dough will be soft and slightly sticky). Place the dough in a greased bowl; lightly greased top of dough with cooking spray. Cover and let rise in a warm place (80˚ to 85˚F), free from drafts, 45 minutes to 1 hour or until doubled in bulk.
- Combine the marmalade, remaining 1/3 cup butter, cinnamon, and remaining ¾ cup sugar in a small bowl.
- Punch the dough down. Turn out a light floured surface; roll into a 15- x 12-inch rectangle (about ¼ inch thick). Spread the marmalade mixture over the dough, leaving a ½-inch border. Roll up, jelly-roll fashion, starting at 1 long side. Cut the dough into 15 (1-inch thick) slices, and place in a well-greased 13- x 9-inch pan with sides touching. Cover and let rise 45 minutes or until almost doubled in bulk.
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- In the bowl of a stand mixer (or a large bowl) add the flour and sugar, then on one side of the bowl add the salt, and add the yeast to the other side (yeast doesn’t like direct contact with salt). Set aside.
- In a jug, add the milk, butter and orange zest, and heat in the microwave until the butter has melted and the liquid is hot, but not so hot it would burn you. Add the liquid to the flour mixture, then give it a quick mix using the dough hook, or with a wooden spoon if mixing by hand.
- Add in the egg, mix again, then knead using the dough hook for 5 minutes. If kneading by hand, knead for 5-10 minutes on an oiled (rather than floured) surface (too much flour will make the buns tough).
- Add the sultanas and sprinkle the cinnamon over the dough and mix for a further minute to distribute through the dough.
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