2 1/2 c. flour
2 tsp. baking powder
1 tsp. salt
1/2 c. orange juice
1/4 c. vegetable oil
1 c. unsalted butter, softened
1 c. sugar
4 eggs, separated, room temp.
1/4 c. orange marmalade
2 tbsp. grated orange peel

Preheat oven to 375 degrees. Grease 24 (2 1/2") muffin cups.

Combine dry ingredients and set aside. (Flour, salt and baking powder.)

Combine orange juice and oil in 1 cup glass measure. In mixing bowl beat sugar and butter. Beat in egg yolks, at room temperature, one at a time until light and fluffy. Beat in marmalade and orange peel. Add juice alternately with dry ingredients until just blended. In clean mixer bowl beat egg whites, at room temperature, until stiff. Gently fold into batter. Spoon into prepared muffin cups. Bake 20 minutes or until golden. Cool on wire rack. Makes 2 dozen.