Six Toed Cats and Orange Marmalade Muffins
We have been having such a fun time walking around Old Town Key West, browsing the shops and eating some delicious food. I love the whole “island” vibe that you get while in Key West. It doesn’t even feel like you are in Florida!
One of favorite things to do is to walk around looking at the pastel painted houses all over Old Town. Many of the houses in Old Town were built between 1851 and 1912. To combat the sweltering summers, many of the homes were built on elevated piers, allowing air to circulate underneath floors. Large covered front porches, balconies and side-hinged louvered shutters also helped to combat the heat.
After a leisurely stroll down Duval Street, we stumbled upon one of the biggest attractions in Key West, the Ernest Hemingway Home. This is where he lived and wrote for over 10 years. The Spanish Colonial style home was built in 1851 of native rock and boasts the first pool built in Key West.
It is home to more than 60 cats, half of them being polydactyl. All of the cats are descendants of Hemingway’s original six toed cat, Snowball.
After touring the house we went to the restaurant Blue Heaven, which was recommended to us by Monica, one of my readers. It was a great recommendation! We ate among roosters and chickens while listening to a band play shaded by a giant almond tree. We both had an incredible Jamaican jerk chicken sandwich served with yellow rice, cornbread and black beans.
Now on to an incredibly easy muffin recipe that just screams warm weather and summer. These quick, easy and tropical Orange Marmalade Muffins are the perfect choice for a delicious summer brunch. Sweet orange marmalade is baked right into these moist mouth-watering muffins!
Orange Marmalade Muffins
- 2 1/4 cups all-purpose flour
- 1/4 cup whole wheat flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 3/4 cup sugar
- 1/2 cup orange marmalade
- 2 large eggs
- 6 tablespoons butter, melted and cooled
- 3 tablespoons Cointreau or other orange-flavored liqueur
- 1 teaspoon lemon juice
- 1 teaspoon grated lemon zest
- Preheat oven to 400 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
- In a large bowl whisk together flours, baking soda and salt
- In the bowl of a food processor fitted with the metal blade, process buttermilk, sugar and orange marmalade until fairly smooth and the orange bits are finely ground. Scrape down the inside of the bowl and add eggs, butter, Cointreau, lemon juice; and grated lemon zest. Process until smooth.
- Add this mixture to the dry ingredients and stir until just combined. Divide batter equally among prepared muffin cups. Bake until lightly browned and a little puffed, 16 to 18 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack to cool completely.
Yields: 12 muffins
Source: The Ultimate Muffin Book