Chocolate and Beyond

Recipes: Orange Marmalade Tea Muffins

I had an urge for marmalade a couple of weeks ago and rather than have it on a slice of toast, I wanted delicious moist cake to be the bringer of that bitter orange flavour.

So, I came up with the recipe for these Orange Marmalade Tea Muffins to satisfy my craving, and they are also tasty proof that there are no mysteries with vegan baking.

As you can see from this recipe, you don't need any weird and whacky ingredients. You certainly don't need a special 'egg replacer' (since so many other foodstuffs are perfectly capable of binding, and to be honest, why the ovum of a hen ever got used in the first place is a bit of a mystery anyhow!), and most importantly, no one will ever tell the difference. Except for maybe enjoying it more.

Why I'm An American Measuring Cup Convert

They say don't knock something until you've tried it. Yet regardless, for many years I snubbed the idea of using US measuring cups when it came to cooking up kitchen creations. It meant interesting recipes that stated quantities in cups were quickly disregarded by me, since the conversions I needed to make seemed too complicated.

"It's just so stupid!" I would say, dismissing the measuring cup as a wholly innaccurate method of putting together any cake or savoury dish. I thought that the British weighing scales and measuring jugs that I was so familiar with were a much more, dare I say, evolved way of dealing with the quantities for a recipe.