3/4 Cup Water
7 Tbls Butter
3/4 cup Honey
1/4 cup Light Brown Sugar
1 Tbls Pain d'épices spices
2 Tbls Grand Marnier
3/4 Cup Whole Wheat Flour
1/2 Cup All-Purpose-Flour
1 Tbls Baking Powder
Zest of 1 Orange
6 tsps. Orange Marmalade
3 Tbls Orange Juice
1/3 to 1/2 cup Confectioners' Sugar
Heat water, butter, honey and sugar, just until butter is melted. Remove from the heat and stir in the spices and Grand Marnier. In a large bowl whisk the flours and baking powder. Add the orange zest and stir to combine. Pour in the syrup (it should still be fairly hot). Stir until combined. Flour and butter a 12-hole muffin tin. Divide the batter over the holes. Chill for half an hour. Preheat the oven to 400°F. Using a teaspoon, make a little well in the center of the batter and fill with half a tsp of marmalade. Bake the nonnettes for 20 minutes. The nonnettes should be tender and spring back when pressed. Allow to cool completely before unmolding. Place the nonnettes on a rack, making sure there is a sheet of tin foil underneath it. Make a thin glaze by whisking the orange juice into the powdered sugar. Drizzle over the nonnettes and leave to set.
Pain d'épices Spices:
2 tsp cinnamon
2 tsp ginger
4 whole star anise ground
1 tsp cardamom
1 tsp ground cloves
1 tsp nutmeg
1 tsp coriander
Use 1 tablespoon of this mixture in the muffins and save the rest.