Did you know that February 20 is National Muffin Day? Well now you know and to celebrate, we’re sharing his delightful orange marmalade muffin recipe that’s courtesy of Bonne Maman. These little bundles of joy are perfect to have in the morning as the bright orange marmalade is sure to give you the wake-up call you probably need!
If you’ve been following the news, you’ve probably seen that Bonne Maman jam is flying off shelves and it’s due to a Twitter thread that’s going viral. Last week, a New Jersey man was at a grocery store and an older woman was reaching for a jar of Bonne Maman jam when she revealed to him that she was a Holocaust survivor and that the family that owns the company hid her family from the Nazis in Paris.
Incident in a NJ Supermarket— Michael Perino (@ProfessorPerino) February 14, 2021
At the supermarket today, I found a small, elderly woman standing in front of a high shelf holding @BonneMamanUS preserves. She was having trouble finding the flavor she wanted because the jars were set back on the shelf.
This story hasn’t been confirmed by Bonne Maman as they’ve elected to remain private but according to The Times of Isreal, Bonne Maman was founded in 1971 by members of the Gervoson family and is based in Biars-sur-Cère, a town in southern France. We certainly hope that this story proves true but you’ll have to decide for yourself — maybe over a nice, warm muffin!
Here’s how to make this orange marmalade muffin recipe!
Yields: 12 muffins
- ½ jar Bonne Maman Orange Marmalade (125ml)
- 250g (9oz) self-raising flour
- 25g (1oz) bran
- 1 tbsp sugar
- 55g (2oz) runny honey
- 2 tsp baking powder
- ½ tsp ground cinnamon
- 4 tbsp vegetable oil
- 1 large egg
- 125g (4½ oz) raisins
- 125ml (4fl oz) orange juice
- 1 tbsp wheat germ
- Place all ingredients except the wheat germ into a bowl and mix together with a spoon until combined.
- Place 12 muffin liners into a muffin tray and fill each muffin case three-quarters full.
- Sprinkle with the wheat germ.
- Bake on a centre shelf in a pre-heated oven at 190°C (375°F), for about 25-30 minutes.
- Let cool for 5-10 minutes and enjoy!
Photo & Recipe: Bonne Maman