Marmalade Muffins with Millet and Coconut

Now that we have um-teen jars of Marmalade to work our way through, it's time to start coming up with recipes that use it up. Muffins are familiar territory for us. Once we'd made our first batch of apple sauce, we quickly devised an apple-sauce-laden muffin recipe. For Lemon Marmalade, I decided to remix one of our longstanding favorites, Raspberry Millet Muffins from The Cottage in La Jolla. At our house, these are already often changed around to swap the raspberries for blackberries and the sour cream for greek yogurt.

Marmalade Muffins with Millet and Coconut
1 stick softened butter
1 cup sugar
1/3 cup Meyer Lemon Vanilla Bean Marmalade
3 eggs
1 cup greek yogurt
1 Tbsp vanilla extract
1 Tbsp baking powder
3 1/2 cup flour
1/2 cup millet
1/2 cup unsweetened shredded coconut

Preheat oven to 350°F. Line a 12-cup muffin tin. In a large mixing bowl, beat the butter and sugar until fluffy. Add the eggs and mix well. Add the yogurt and vanilla and blend. In a small bowl, combine the flour and baking powder. Stir the dry ingredients into the wet ingredients just until mixed. Add the millet and coconut, stir to combine. Fill the muffin cups to the top and bake for 25 minutes.

Notes: If you use sweetened shredded coconut, you will probably want to adjust the sugar somewhat.

We lowered the sugar from the original recipe, because the Marmalade is so sugar-heavy. I had originally used 1/4 c marmalade, but upped it by a few spoonfuls when I decided I wanted a bit more lemony kick. If you're one of those crazy lemon loving folks, you could add some lemon zest to punch it up a bit further.

We also love the crunch-pop mouthfeel of millet in our baked goods. If that's not for you, skip it. Or mix in a couple tablespoons of poppy seeds in lieu of all the millet.

We used home-made vanilla extract which has no added sugar.