Ingredients

For the orange bourbon marmalade
• 1 1/2 Cup peeled and diced orange
• 1 1/2 Cup water
• 1/4 Cup orange juice
• 1/4 Cup of bourbon
• 1/2 Cup fructose
For the whole grain muffins
• 1 Cup whole grain flour
• 1 Cup water
• 1 tablespoon active dry yeast
• 1 Tablespoon sugar
• 1/2 Teaspoon salt
• 1 Tablespoon olive oil

Instructions

For the orange bourbon marmalade
1. In a non reactive pot mix the oranges with the water and let it simmer over low heat for 15 to 20 minutes.
2. Remove from heat, throw away the water and let the oranges cool down.
3. Put the oranges in a food processor and pulse for 30 seconds. I like my marmalade with chunks, but if you want it finer just keep pulsing.
4. In a non reactive pot mix the oranges, with the orange juice, the bourbon and the fructose, mixing well.
5. Bring the mixtureto a boil and continue boiling in low heat for 15 to 20 minutes or until it reaches 220 degrees.
6. Remove from heat and let it cool.
For the whole grain muffins
7. Preheat the oven to 375 degrees.
8. In a bowl mix all the ingredients. Mix well until you have a soft paste that doesn´t stick. (If it´s to hard add some more water and olive oil, if too soft just add more flour)
9. Let it rest for 10 minutes.
10. Roll the dough to form a log and cut slices of 2 inches wide.
11. Place the slices in a baking sheet and into oven.
12. Bake for 20 minutes or until golden brown.
13. Serve toasted