Sunday, September 21, 2008

Zucchini-Orange Marmalade Tea Muffins

So, I was wanting to do something with carrots or Zucchini, sugar, and flour. I called into Whatever with Alexis and Jennifer on Sirius Satellite Radio to ask Alexis Stewart (she bakes a lot) if she had a favorite carrot recipe. She suggested this great Zucchini-Orange Marmalade Tea Cake from Tartine in San Francisco. Tartine is a this really amazing bakery at the corner of 18th and Guerrero near the Mission in SFO. It is a really great spot for brunch--but be ready to wait if you aren't among the first to arrive when they open. Their baking book has a lot of amazing treats that are surprisingly simple to put together. It is a great read and a beautiful book.

The recipe is for a tea cake--but since I am taking these babies to work I thought muffins were more friendly. This option significantly cuts down on cooking time. Mine took closer to 33 minutes. Yes, 33.

For the marmalade in the recipe, I found some wicked organic orange marmalade at WFM called "Mediterranean Sun." They grow the fruit in the Mediterranean--not sure if that makes them better but it sure is slightly more wicked to list Mediterranean fruit as an ingredient, right? I also saw some marmalade made from three fruits. I think that would taste really brilliant as well. I am thinking you could use apricot, lemon, or peach as well. Could be rad to test them all out one weekend.

Here's the noshworthy version of the Tartine recipe:

Zucchini-Citrus Marmalade Tea Cake/Muffins

Two Mixing Bowls and Mixing Tools (spoons, etc)
Measuring Tools
Baking Pan (either a 9x5 "meatloaf" pan or cupcake pan)
Knife--for chopping walnuts

1. 1 3/4 cup + 2 TBSP All-Purpose Flour
2. 1/2 tsp Baking Powder
3. 1/2 tsp Baking Soda
4. 1 tsp Ground Cinnamon
5. 2 Large Eggs
6. 1/2 cup + 2 TBSP Vegetable Oil (I used Sunflower Oil)
7. 3/4 cup Sugar
8. 1/2 cup Orange Marmalade (see header notes about other options)
9. 2 1/2 cups grated Zucchini (try to use the smallest option possible--but not "zest". You get about a cup from an average-sized Zucchini)
10. 1/2 tsp Salt
11. 1 cup Toasted Chopped Walnuts (toss them in a pan on your stove for a few minutes to lightly toast)
12. 2 TBSP Sugar

Warming Up:

Preheat oven to 350 degrees (F)
Oil and flour the pan (unless making muffins)

What To Do Now:

A. Sift together # 1, 2, 3, 4 and set aside in a mixing bowl
B. Beat # 5, 6, 7, 8 until combined
C. To C, add#9, 10
D. Add # 3 to wet mix slowly to avoid clumps and mix until combined
E. Add # 11 and mix until combined
F. Pour mix into pan
G. Sprinkle top with # 12
H. Bake 60-70 minutes for cake; bake 33 minutes for muffins (always check with toothpick for doneness--should come out clean)
I. Cool on a rack.
J. Eat and share.

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