Citrus Marmalade Cupcake-Muffins

This is another take on the Mediterranean olive oil cake recipe I've been making in various modifications as new ideas happen.

Start this one by making a marmalade using these ingredients:

5-6oz. flavorful red jam

3oz. finely chopped citrus peel

2oz. water

Bring this to a low simmer, cover and cook at this temperature for 5 minutes. Turn off heat, keep covered to allow the citrus to absorb sweetness and rehydrate, until the rest of your ingredients are assembled in their respective bowls. In a medium size bowl, combine:

3 lg. pasture raised eggs

2/3c sugar, white or brown

1/2c Kalamata olive EVOO

1/2c half and half

2/3c golden raisins

1t-1T Mexican vanilla

When the marmalade mixture is cool, add that to this bowl.

In a larger bowl, stir together these dry ingredients:

1c Namaste gluten-free flour

1/2c almond flour 

1/2c corn flour 

2t baking powder

1t Himalayan pink salt

Combine the egg mixture with the flours in the large bowl. Spoon batter into paper-lined muffin tins. This made enough for 24 cupcake-muffins. Bake in preheated 350° oven for 20-25 minutes until tops spring back when touched, or check using the toothpick test. Cool to room temperature.

To make a glaze for these, combine the sugar and liquid jam, then put it in a squeeze bottle.

3oz. liquified flavorful jelly or strained jam

4oz. powdered sugar

Drizzle a little of this fruity icing on each cupcake-muffin. Cover and keep these on the countertop, or freeze in gallon bags once the icing has dried and hardened. So, what are they? Cupcakes or Muffins? You'll have to try them, then decide...😊...Lin