Yields 12 muffins

  • 1 ¾ cups all-purpose flour  
  • 2 tsp baking powder 
  • 1/2 tsp salt  
  • 1/3 cup sugar  
  • 2 eggs  
  • 1/3 cup vegetable oil  
  • 1/2 cup orange marmalade  
  • 2/3 cup milk  


  1. Preheat oven to 375˚. Line muffin tins with paper liners. In a medium bowl, whisk the flour together with baking powder, salt and sugar. Set aside. 
  2. In a large bowl, beat eggs. Add oil, followed by orange marmalade and milk.  Add dry ingredients all at once and stir quickly with a flexible spatula just until no streaks of flour remain.   
  3. Portion into paper-lined muffin tins, filling about 2/3 full. Bake in preheated oven for 18-22 minutes.   


Formulation courtesy of Jessica Grossman of Patrick Properties Hospitality Group, Charleston, South Carolina