Preheat oven to 375 degrees.
2 c whole wheat pastry flour
2 c unbleached white flour
1/2 c sugar
2 T baking powder
1/2 t salt
2 c buttermilk
1/2 c canola oil
2 t real vanilla extract
1/2 c orange marmalade
Mix dry ingredients.
Mix wet ingredients and pour over dry ingredients.
Mix until just combined.
Line muffin pan with papers.
Using a tablespoon in each hand, put enough batter in each cup to cover the bottom of the cup.
Using a teaspoon in each hand, put a teaspoon of orange marmalade in the center of each cup.
Using the tablespoons again, cover the marmalade in each cup. Each should be 3/4 full.
Makes 18 muffins. Bake 24 minutes on an insulated cookie sheet.
Cool on a metal rack.
Can also make blueberry muffins putting 6-8 fresh or frozen blueberries in the middle and also several on top. Press the top blueberries into the batter so they don't burn.
These are simple and delicious. A real favorite!