Ingredients (serves 12 people)
250 1 cup plain yogurt
250 1 cup sugar
3 eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
1/2 cup canola oil
1 1/2 cups all-purpose flour
2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup orange marmalade/jam/preserves
1 teaspoon water
Directions
1. Preheat oven to 180 C (350 F). Line a muffin pan with 12 paper muffin cups. In a medium-sized bowl, mix together eggs, yogurt, sugar, almond extract, vanilla extract and oil on medium-high speed.
2. In another bowl, combine flour, baking powder and salt. Add dry ingredients to yogurt mixture, stirring until well combined. Divide batter equally between the muffin cups.
3. Bake in oven 18-20 minutes until lightly golden brown and an inserted toothpick comes out clean. Let cool 5 minutes.
4. Remove muffins from pan. Brush each warm muffin with marmalade glaze (see below), let cool and serve.
5. For glaze, combine marmalade/jam/preserves and water in a microwave-safe bowl. Heat on high power for 1 minute. Stir well.
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