Instructions: PREHEATED OVEN: 400F

Large Bowl: Combine flour, sugar, baking powder and salt.

Small Bowl: Combine orange juice, marmalade, milk, oil, orange peel and egg; reserve water. Add these liquids to the flour mixture. Fold just until moistened, adding more water if needed. Batter will be stiff.

Line a muffin tin with paper cups. Fill each cup 2/3 full.

Topping: Combine sugar and spices and sprinkle evenly over muffins.

Bake at 400F for 18 to 22 minutes. Muffins should be moist. Serve warm.

NOTES : REVIEW: Unlike some lowfat muffins, these turned golden brown. Spicy and aromatic. For our test, we used sugar substitute. The muffins had a good crumb. They were a little dry baked for 20 minutes.

Karin sent a recipe for spicy orange muffins. We made some this morning.

Of course I didnt follow the recipe precisely.

so, we nixed the idea of a streusel top - although I do love it - and substituted buttermilk for milk. I halved the recipe, using a medium egg instead of a large one.

The muffs were a little dry but I think thats because I let them go for 20 minutes and should have checked when the I started smelling them from another room (say 18 mins). Bob says that they were spicy and orangy and that he wouldnt discourage anyone from trying these but they are low-fat from scratch muffins. (that means "dry" - which is "an excuse to slather with margarine."

I think they would be good as a muffin with soup, like a corn chowder or "cream" of celery.

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