It’s that time of the year, when asparagus arrives! When ramps make their special appearance! When the ruby beauty that is rhubarb finally graces us with its presence! And, if you’re a canner, big or small, the gorgeous new fruits and vegetables excite you. It’s a sign of a glorious canning season starting again.
Then again, you may be looking at your panty in shock. “Wait, I still have jars? But hoooow?!” Well, that’s the state I’m currently in. I did not have the opportunity to gift as many jars as planned, and my first year of canning was full of many experiments. So my pantry still has a fair amount of rogue jars to go through. What’s a girl to do?
How about turning an entire jar of marmalade into muffins!
These multigrain muffins were inspired by Good to the Grain, Kim Boyce’s beautiful cookbook. She not only has an impressive array of flours in her baking, but she uses purees, compotes, butters and jams as sweeteners. I am always on the lookout for delicious techniques and recipes that involve less sugar and more whole grains So why do I love these muffins so much?
With the jar of homemade four fruit marmalade (received during a swap) and a tablespoon of honey, the muffins are sweet but not cloying, with the bitter citrus reading clearly (but not too loudly). The mix of flours give a complex, nutty flavor. These muffins don’t have major rising power, but their density is met with an equally tender crumb. If the ingredient list seems daunting, don’t fret. They’re flexible – use 8 oz of fruit condiment and 2 cups of the flours that occupy your pantry.
While these will be morning breakfast this week, these also make a great brunch snack. Invite some friends over, bring out your favorite jams, honey and butter, and have a lovely spring brunch while you clean out your winter pantry.
Multigrain Marmalade Muffins
Yield: 16 muffins
- 1/2 cup whole wheat flour
- 1/2 cup oat flour
- 1/2 cup spelt flour
- 1/2 cup buckwheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup buttermilk
- 1/2 cup greek yogurt
- 1/2 stick (2 oz) unsalted butter, cold
- 1 tbsp honey
- 8 oz marmalade
- 1 egg
- Preheat oven to 350Â°. Line two 12-cup muffin tin with paper liners.
- Place the first eight ingredients [dry ingredients] into a medium bowl. Whisk thoroughly to aerate the flours and combine.
- In a small bowl, whisk together the buttermilk and yogurt.
- In a large bowl, beat together the butter, honey and half of the marmalade [4oz] for about three minutes.** Scrape down the sides of the bowl with a spatula and add the egg and the rest of the marmalade. Beat until combined, about 1 minute. Scrape down sides of the bowl. Add a third of the flour mixture on low speed and mix until just combined. Add half of the milk mixture, mix again until just combined. Repeat with another third of the flour, milk, and flour, each time beating only until just barely combined.
- Scoop batter into muffin tins with an ice cream scoop or spoon, about halfway up. Bake 35-40 minutes, until golden brown. Remove to a rack to cool. Serve warm right out of the oven or toasted the next day.
*Oat flour can be made by putting 2/3 cup oats of your choice [steel cut, rolled, or instant] in a food processor or blender. Pulse until the oats are a fine powder. Measure your 1/2 cup from that amount.
**The mixture does not reach your standard butter and sugar fluffiness, but a more sloshy combined nature. See above picture on the right.