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2 c. all-purpose flour
1 1/2 tsp. baking powder
2 c. granulated sugar
4 eggs
2 c. (16 oz.) dairy sour cream
1/2 c. orange marmalade
2 1/2 tbsp. butter, melted
1 tbsp. vanilla

Mix flour, baking powder and sugar together in a large mixing bowl. Combine eggs, sour cream, orange marmalade, butter and vanilla. Pour egg mixture over flour mixture; mix until smooth.

Spoon batter into well-greased 3-inch muffin cups, filling cups 2/3 full. Bake in a 400 degree oven for 20 minutes or until lightly brown. Remove from pan. Yield: 2 to 2 1/2 dozen muffins.

TESTER'S NOTE: A fine, cake-like muffin with hints of orange zest. The tops are absolutely beautiful; a thin, clear glaze develops providing an extra tender crust. I recommend shiny metal muffin cups because of the high temperature and amount of sugar; the muffins might brown too quickly otherwise. Fill the cups slightly more than 2/3 full for more volume in finished product. I tried the recipe with paper and foil baking cups, but recommend the well-greased pan technique. Muffins freeze beautifully.

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Sep 22, 12:40 PM
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