A few months ago I saw a muffin recipe over at Baker Street for brandied orange marmalade muffins (shown on the computer screen). The recipe sounded absolutely delicious, except – it was for muffins, something I rarely eat, have never made, and really have no interest in making. However, I do love a good quick bread. So I decided to try making a quick bread using the same recipe. I followed the recipe pretty much to a tee, including preheating the oven to 400° F. That was the only thing I ended up changing. Fifteen minutes into the bake, I noticed that the bread was already starting to brown on top. So I turned the temperature down to 350° F and cooked for another 35 minutes. The bread turned out GREAT! I will definitely be making this again once I have another jar of orange marmalade!
Rather than putting the recipe into this post, I’m sending you over to Baker Street. Click on the link for the Brandied Orange Marmalade Muffin recipe. Below are a couple of alterations and other kitchen notes.
- For the brandy, I used 1 Tbsp. cognac and 2 Tbsp. Cointreau
- The orange marmalade was a failed jar I had in the refrigerator that I had overcooked and it had started to crystallized. Because you process the wet ingredients “until smooth”, the sugared marmalade worked great and kept me from having to toss it.
- The recipe calls for a food processor, but since I don’t have one, I used the processor attachment for my immersion blender, then switched to the blender attachment to finish processing.
- Used a bread pan instead of a muffin pan, obviously. Prepared the pan by coating with butter, then lightly dusting all surfaces with flour.
- Next time, I will preheat to 350° F and cook for about 50 – 60 minutes. I always use the toothpick test on quick breads: stick a toothpick into the center of the bread. If it comes out clean, it is done. If it doesn’t, cook for another 5 minutes and test again.
Thanks to Anuradha at Baker Street for such a great recipe and ALL of her wonderful recipes!