Marmalade Muffins

Marmalade Muffins Any thick jam or preserve can be used in place of the marmalade, but these are especially pretty when a variety of colorful marmalades and preserves fills the muffins. 1 3/4 cups flour 3 teaspoons baking powder 1/2 teaspoon baking soda 2 tablespoons granulated sugar 2 tablespoons light brown sugar 1/2 teaspoon salt 1 large egg 1 cup milk 4 tablespoons butter, melted and cooled 1 tablespoon grated orange zest 6 tablespoons orange or lemon marmalade or other fruit preserve Preheat oven to 400F. In a large mixing bowl, sift flour, baking powder, baking soda, granulated sugar, brown sugar, and salt together. In a separate bowl, beat egg lightly, then beat in the milk. Mix butter and orange zest into egg-milk mixture. Make a well in the center of dry ingredients and add liquid mixture all at once. Using a large wooden spoon, stir batter with 10 to 15 swift strokes, or until ingredients are just combined. Do not overmix; batter should remain slightly lumpy. Spoon about 2 tablespoons of batter into the bottom of each of 12 generously greased muffin tins. Add 1 1/2 teaspoons marmalade to each muffin tin. Then add enough additional batter to fill each three-fourths full. Bake in the center of oven for 18 to 20 minutes, or until muffins are golden brown and a toothpick inserted into centers comes out free of batter. Turn out of muffin tins onto a wire rack to cool slightly. Serve warm. Makes 12 muffins.