Raspberry Danish Murder: A Hannah Swensen Mystery by Joanne Fluke
Clearly this is NOT a recipe for Raspberry Danish, which is the featured food in this murder mystery. You see, we have consumed quite a few calories this week from 3 different quick breads that I baked for a favorites party a few days ago. I brought back some leftovers–which I finally gave away to a dear friend who needed cheering up–because we just couldn’t eat another slice.
Anyway, these muffins seemed like they would have less calories to add to a full week of eating sweet stuff.
Also, this was a good opportunity to use up the rest of the marmalade from the Jezebel Sauce that I made in December.
This recipe–which tasted a lot like orange scones, by the way, but with a hint of oats–is one of 25+ recipes woven throughout the mystery and drama of the story.
Hannah Swensen, our favorite baker, is once again thrown into a murder scenario, which has a little bit to do with the Raspberry Danish that she has just introduced at The Cookie Jar.
Intriguing, yes? Add to that the fact that her new husband has vanished with no clue as to where or why.
Are the two events connected?
Guess you will have to read the book to find out!
It might be fun to experiment with different flavors of jams and jellies. Or maybe Nutella. Just sayin’.
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Book Bites: Orange Marmalade Filled Oatmeal Muffins
Description
A muffin that thinks it’s a scone and is filled with just a taste of orange.
Ingredients
- 1 1/3 cups all-purpose flour, packed
- 3/4 cup rolled oats
- 1/3 cup sugar
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 large egg, beaten
- 3/4 cup whole milk
- 1/4 cup vegetable oil
- 6 tablespoons orange marmalade
Instructions
- Preheat oven to 400 degrees F.
- Spray muffin pan or use cupcake liners.
- Place flour in a large bowl, then add oats and mix well with a fork. Add sugar and mix thoroughly. Mix in salt and baking powder.
- In smaller bowl combine egg, milk and oil, mixing well.
- Add wet ingredients to dry ingredients and stir until moistened. Don’t overmix.
- Drop 1 tablespoon of batter into each muffin cup and spread it out.
- Drop 1/2 tablespoon marmalade into the center of each muffin cup but don’t spread it.
- Fill each cup with the remaining batter. Gently run the blade of a table knife around each muffin to seal in the marmalade.
- Bake at 400 degrees for about 20 minutes or until golden brown.
Makes 12 servings
