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

Preheat oven to 375 degrees. Grease 24 (2 1/2 inch) muffin pan cups. Sift 2 1/2 all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon salt in a bowl; set aside. Combine 1/2 cup orange juice and 1/4 cup vegetable oil in 1 cup glass measure. Beat 1 cup softened unsalted butter and 1 cup sugar in mixer bowl.

Beat in 4 egg yolks (at room temperature), one at a time, until light and fluffy. Beat in 1/4 cup orange marmalade and 2 tablespoons grated orange peel. Add juice mixture alternately with dry ingredients until just blended. In a clean mixer bowl, beat 4 egg whites (at room temperature), until stiff. Gently fold into batter. Spoon into prepared muffin pan cups and bake 20 minutes or until golden. Cool on wire rack. Makes 2 dozen.