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Thursday, April 16, 2009
Recipe TESTED RECIPE: Good Morning Muffins
Posted By Priscilla Tsai on Thu, Apr 16, 2009 at 3:39 PM
These suckers only took me 30 minutes to make from start to finish. I got the recipe from the web site of one of my fav bloggers, The Pioneer Woman. When I saw that the ingredient list included marmalade, I was prompted to make these muffins because I have had a jar of marmalade in my pantry for months, er, maybe a year, now. (Sorry to my co-workers who might have ate the muffins in the office kitchen, if you find this gross. It's jam though so it doesn't go bad -- it's meant to be preserved.) This recipe served as the perfect way to use up this marmalade and free up some highly-coveted pantry space.
I'd say the muffins are ok, but not mind-blowingly awesome. Since they don't have any berries, chocolate chips, nuts or any other chunks in them, they are slightly blah. The muffins have a true hardy muffin texture and would be probably be excellent with some cranberries tossed in. If you love orange flavor and marmalade, try these out.
* I skipped the buttery topping portion of the recipe and used a sugar/cinnamon/salt mixture on top of the muffins instead.
Good Morning Muffins
Makes 18 muffins
4 cups flour
1/2 cup sugar
2 tablespoons baking powder
1/2 cup shortening (can use 1/4 cup shortening with 1/4 cup butter)
2 cups orange marmalade
1 cup orange juice
1 teaspoon vanilla
2 eggs, beaten
Topping:
3/4 cup sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 tablespoon plus 1 teaspoon melted butter
1/4 teaspoon 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.
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