Finnish Marmalade Muffins

Finnish Marmalade Muffins Recipe - Delicious Vegetarian Treat

Region / culture: Finland | Preparation time: 20 minutes | Cooking time: 18-20 minutes | Servings: 18 muffins |

Vegetarian diet

Introduction

Low-fat Banana Rice Pudding is a delicious and healthy dessert that is perfect for those looking to indulge in a sweet treat without all the guilt. This recipe combines the natural sweetness of bananas with the creamy texture of rice pudding, making it a satisfying and nutritious option for any time of day.

History

Rice pudding has been a popular dessert for centuries, with variations of the dish found in cultures around the world. The addition of bananas to rice pudding is a modern twist on this classic recipe, adding a natural sweetness and extra creaminess to the dish.

Ingredients

1 cup unsalted butter
1 cup sugar
2 large eggs
1 cup all-purpose flour
1 tsp baking powder
1 tsp ground cardamom
1 cup sweet biscuit crumbs
1 cup (about 5 oz (142 g)) ground almonds
1 cup whole milk
6 tbsp orange or apricot marmalade
0.5 cup water
0.33 cup sugar
0.5 cup confectioners’ sugar
2 tsp fresh lemon juice

How to prepare

1. Preheat the oven to 375°F (191°C). Thoroughly butter 18 muffin cups and set them aside.
2. Cream the butter and sugar together. Add one egg at a time, beating the mixture well after each addition.
Whisk together the flour, baking powder, cardamom, biscuit crumbs, and almonds. Add the dry ingredients to the butter mixture in 3 parts, alternating with milk and beginning and ending with the dry ingredients. Blend just until smooth, taking care not to overmix. Divide the batter among the muffin cups.
3. Bake in the middle of the oven for 5 minutes. Drop 1 tsp of marmalade into the center of each muffin and bake for 12 to 13 minutes more, or until firm and golden brown.
4. Meanwhile, stir together water and sugar, and bring to a boil over medium heat, cooking for 30 seconds. Use a pastry brush to moisten the muffins thoroughly with the sugar syrup after they come out of the oven. Set them aside to cool completely and remove the muffins from the baking cups.
5. Meanwhile, stir together confectioners' sugar and lemon juice. Drizzle the muffins with the icing and let it dry for a few minutes before serving.

Variations

Add chopped nuts or dried fruit for extra texture and flavor.
Use coconut milk instead of nonfat milk for a dairy-free option.
Top with a dollop of Greek yogurt for added protein.

Cooking Tips & Tricks

Be sure to use ripe bananas for the best flavor in this recipe.

- Stir the pudding frequently while cooking to prevent sticking and ensure even cooking.

- Feel free to adjust the amount of honey and spices to suit your taste preferences.

Serving Suggestions

Serve the Low-fat Banana Rice Pudding warm with a sprinkle of cinnamon on top for a comforting and delicious dessert.

Cooking Techniques

Simmering

- Boiling

Ingredient Substitutions

Brown rice can be substituted with white rice or quinoa.

- Nonfat milk can be substituted with almond milk or coconut milk.

- Honey can be substituted with maple syrup or agave nectar.

Make Ahead Tips

Low-fat Banana Rice Pudding can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat in the microwave or on the stovetop before serving.

Presentation Ideas

Serve the pudding in individual ramekins or bowls for a beautiful presentation. Garnish with a slice of banana or a sprinkle of cinnamon for an extra touch of elegance.

Pairing Recommendations

Pair Low-fat Banana Rice Pudding with a cup of herbal tea or a glass of almond milk for a satisfying and nutritious dessert.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through before serving.

Nutrition Information

Calories per serving

180

Carbohydrates

- Total Carbohydrates: 38g

- Dietary Fiber: 2g

- Sugars: 16g

Fats

- Total Fat: 0.5g

- Saturated Fat: 0g

- Trans Fat: 0g

Proteins

- Protein: 3g

Vitamins and minerals

Vitamin C: 8% DV

- Vitamin A: 2% DV

- Calcium: 8% DV

- Iron: 4% DV

Alergens

This recipe contains dairy (milk) and tree nuts (nutmeg).

Summary

Low-fat Banana Rice Pudding is a low-calorie, low-fat dessert option that is rich in carbohydrates and vitamins. It is a great source of energy and can be enjoyed as a satisfying treat.

Summary

Low-fat Banana Rice Pudding is a delicious and nutritious dessert option that is perfect for those looking to satisfy their sweet tooth without all the guilt. With a creamy texture and natural sweetness, this recipe is sure to become a favorite in your household.

How did I get this recipe?

I recall the feeling of curiosity that washed over me when I found this recipe for Finnish Marmalade Muffins. It was tucked away in an old cookbook that belonged to my great-grandmother, a treasure trove of recipes passed down through generations. As I flipped through the yellowed pages, my eyes landed on the handwritten notes next to the recipe, detailing how it was a family favorite during the cold winter months in Finland.

Growing up, I had always been fascinated by my Finnish heritage. My grandmother would regale me with stories of our ancestors, their traditions, and of course, their delicious recipes. She had a deep love for cooking and would spend hours in the kitchen, experimenting with new flavors and techniques.

One day, as I sat by her side watching her knead dough for a batch of fresh bread, I asked her about the Finnish Marmalade Muffins. Her eyes lit up with excitement as she began to recount the story of how she learned to make them.

"It all started when I was a young girl," she began. "Your great-grandmother would gather us around the kitchen table on cold winter days and teach us the art of baking. She had a special fondness for these muffins, a recipe she had learned from a dear friend who hailed from Finland. The sweet and tangy flavor of the marmalade combined with the warm spices made them a true delight."

My grandmother's eyes glazed over with nostalgia as she continued to paint a picture of her childhood memories. She described the scent of cinnamon and cardamom that filled the air, the sound of laughter echoing through the kitchen, and the warmth of the oven as it baked the muffins to golden perfection.

Over the years, my grandmother had perfected the recipe, adding her own twist to it with a sprinkle of toasted almonds on top for a crunchy finish. She would bake them for special occasions, sharing them with friends and family who always marveled at their unique flavor.

As she shared her story with me, I felt a deep connection to my heritage and a desire to carry on the tradition of making these muffins. I knew that I had to learn the recipe and master it just like my grandmother had.

With that determination in mind, I set out to recreate the Finnish Marmalade Muffins in my own kitchen. I gathered all the ingredients - flour, sugar, eggs, butter, marmalade, and a mix of spices - and got to work.

I mixed the dry ingredients together in a bowl, sifting them carefully to ensure a light and fluffy texture. In a separate bowl, I beat the eggs and sugar until they were pale and creamy, then added in the melted butter and marmalade, creating a sweet and tangy mixture.

Slowly, I folded in the dry ingredients, being careful not to overmix the batter. Once everything was combined, I spooned the mixture into muffin tins, sprinkled them with toasted almonds, and popped them into the oven.

As the muffins baked, the sweet aroma of cinnamon and cardamom filled my kitchen, bringing back memories of my grandmother and her stories. When they were finally done, I pulled them out of the oven and marveled at their golden-brown tops, the almonds glistening in the light.

I couldn't wait to taste them, to see if I had captured the essence of my great-grandmother's recipe. As I took a bite, a wave of nostalgia washed over me, transporting me back to those cold winter days in Finland.

The muffins were perfect - tender, moist, and bursting with flavor. The marmalade added a sweet and tangy kick, while the spices brought warmth and depth to each bite. I knew that I had done my family proud, carrying on the tradition of making these beloved Finnish Marmalade Muffins.

As I sat down to enjoy my creation, I couldn't help but smile, knowing that I had uncovered a piece of my heritage through the simple act of baking. My grandmother's stories had come to life in my kitchen, connecting me to my roots in a way that only food can.

And so, the recipe for Finnish Marmalade Muffins became a staple in my own collection, a reminder of the rich history and traditions that have been passed down through my family for generations. I will always cherish the memories of my grandmother and her stories, finding comfort and joy in the simple act of baking.