Super Moist Orange Muffins –
Recipe by International Chef Ineka Bekarma.
2 cups of flour,
4 tsp baking powder,
1 Tbsp of grated orange zest,
½ cup of sugar,
½ cup of oil,
1 cup natural yogurt,
¼ cup milk,
Marmalade Syrup -150 gm marmalade,
150 Ml orange juice
To make syrup lightly beat both ingredients until it forms a thick liquid.
In a large mixing bowl mix all dry ingredients. In a separate bowl, mix eggs, oil, yogurt and milk. Then combine the ingredients together.
Place in a muffin tray and bake for 15- 20 minutes on 180 deg C
When they have come out of the oven add the marmalade syrup to them.
Cumquat & Lemonade Marmalade Recipe By Alan Stevens
375 g cumquats 375 g Lemonade Lemons (or lemons) 7 cups of water 1/4 cup of lemon juice, 1.5 KG sugar. (weight fruit after slicing finely, removing pips and ends.
Slice fruit finely, place seeds and some of the pith in a muslin bag or clean chux made into a bag in a stainless steel or glass bowl with fruit and water and leave to stand overnight. Cook the mixture at a slow simmer for 1.5 hours. Remove the muslin bag, giving it a good squeeze. Meanwhile warm the sugar in a baking tray in the oven. Gently stir into the cooked peel until disolved. Cook on high for 20 minutes and then test on a cold saucer, it will wrinkle when set. If not set cook for another 5 -15 mins.
Allow to cool for 10 mins before bottling in clean warmed jars.