I had planned to make these muffins a couple of weekends ago, when I had family and friends in town for Liam’s birthday. Things were so busy and I just didn’t think I had the time to make these. So I made them last Sunday morning. I can tell you one thing: they sure make the house smell good! I have two gripes about these muffins. 1. the recipe says to mix the batter using fewer than 10 strokes. I tried to do that but it just wasn’t mixed at all! I know overmixing makes the muffins chewy or whatever, but 10 strokes?! Come on! and 2. the topping. It’s good, but it’s messy! When the muffins are done, the topping is still loose and powdery and falls right off. Makes for a messy meal. Anywho. They tasted great. We ate a couple and then I gave half to my neighbor across the street who took care of our animals while we were out of town (thanks Diane!), and made Toby take the other half to his office. PS. this is supposed to make 12 muffins, but I got 18 out of it.
rating: 7.5 (only because of the mess)
Good Morning Muffins
4 cups Flour
½ cups Sugar
2 Tablespoons Baking Powder
½ cups Shortening (can Use 1/4 Cup Shortening With 1/4 Cup Butter)
2 cups Orange Marmalade
1 cup Orange Juice
1 teaspoon Vanilla
2 whole Eggs Beaten
¾ cups Sugar
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1 Tablespoon (plus 1 Teaspoon) Melted Butter
¼ teaspoons Salt
Wheat Germ (optional)
Preheat oven to 375 degrees.
Sift together flour, sugar, and baking powder. Place in a mixing bowl. Use a pastry cutter to mix in shortening (or butter/shortening if desired). Mix marmalade, orange juice, and vanilla in a small bowl. Pour into dry ingredients. Beat eggs and pour into the bowl. Mix all ingredients together gently, using fewer than 10 large strokes.
In a small bowl, mix topping ingredients.
Fill muffin pans with batter. Sprinkle 1 heaping teaspoon of topping ingredients over each muffin.
Sprinkle wheat germ over the top for extra crunch.
Bake for 20 to 22 minutes until done. Remove from pan and cool on wire rack. Eat warm or at room temperature.