I made almond orange marmalade muffins this morning in lieu of banana bread and they were so yummy. I based them on an old recipe I had from Smuckers with several alterations. By the way, Smuckers is wishy-washy about whether/which jams, marmalades, and jellies are gluten-free. Make your own or buy a brand you trust. If you have any information or experience with Smuckers products, feel free to leave a comment!
ALMOND ORANGE MARMALADE MUFFINS
1/2 cup ground almonds (I used my Cuisinart Mini-Prep Processor to grind the almonds)
1/4 cup tapioca flour
1/2 cup sorghum flour
1/2 cup rice flour
1 teaspoon xanthan gum
2 teaspoons baking powder
1/4 cup granulated sugar
3/4 teaspoon salt
1/2 cup gf orange marmalade
4 Tablespoons of butter, melted
2 eggs, beaten
3/4 cup milk
1 teaspoon almond extract
Directions:
Preheat oven to 350 degrees. Line muffin tin with paper liners. In a medium bowl, combine the flours, ground almonds, baking powder, xanthan gum, salt, and sugar. In a separate bowl, combine 2 beaten eggs, milk, almond extract, marmalade, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined. Spoon into muffin tin about 2/3 full. Bake for 15-18 minutes.
ICING
1 cup powdered sugar
1 Tablespoon butter, melted
3 Tablespoons of marmalade
water to desired consistency
Warning: The icing is very sticky!!
Directions:
Mix the top three ingredients until moistened and add water until you have the desired consistency. Frost muffins when cool if desired.
Makes 12-18 muffins.
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Posted on September 5th, 2007 by Natalie
Filed under: Muffin Recipes
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I call these fabulous cupcakes!! They look so decadent!
I love marmalade. These are going on my list. Man, we are starting to have TOO many good recipes!
I think when I make them I will just top them with butter…yummy melting butter when warm…
:happy sigh:
I agree with SM; those look great. Were you able to taste the almond? I used to love the almond flavoring in bear claws, and just the thought of getting that hint of almond in your muffins has my mouth watering.
SM- They were great plain. Just the right amt of sweetness. They are decadent with the icing!
Mary Frances- When I was converting this recipe gluten-free I decided to use ground almonds for some of the flour and then felt the need to add almond extract for that same reason. I added an entire teaspoon in order to get all that almond flavor goodness!
I agree with both of you…I ADORE almond in my baked goods as well.
Great addition Natalie!
I also loved almond flavor in baked goods. Great idea. Can’t wait to try it.
Ooo, how yummy!!
As for the smuckers products- I had the worst gluten reaction to some strawberry jam on gluten free toast, I am the only one that eats jam at my house, so I know there wasn’t a chance of contamination by my family. It was so horrible, I haven’t had any type of store jam or jelly since. I am hoping to beg some jam from my sister or mom- they make fantastic homemade jams.
Karen
http://glutenfreefoodreviews.com
These look great and I’m floored by the low amount of sugar! Must try these! I use the 100% fruit jams-either Smuckers or an organic depending on price/where I am. I haven’t had a problem with any of the 100% fruit jams and I’ve used the orange marmalade 100% fruit several times. I have a had a problem with cheap jellies that contain preservatives or those that contain aspartame. Remember, for many celiac people, aspartame can be another substance that can produce mild/serious reactions that can *feel* a lot like a wheat reaction. It took me a while before I figured that MSG and all its forms and aspartame could also make me feel really icky.
Karen-
Thanks for the information on the Smuckers jams. The company has told people they are gluten free but cant be sure of cross contamination. Obviously, there must be some issue with cross contamination! Needless to say I do not buy their products.
Wavybrains-
Thank you for the information on the aspartame and MSG, I will have to keep that in mind! That may be what I am reacting to! When I am pregnant, I do not have the same reactions and so I am dealing with a lot more reactions to things I didnt remember/know bothered me. I am keeping a food diary. I am praying I don’t have another allergy. ugh. It is hard to tell when wheat could be in anything.
Natalie,
I just made these muffins for my boys this morning for breakfast. They were truly wonderful. Thanks so much. I’m looking forward to trying more recipes soon!
Jennefer