Good Morning Muffins

Who doesn't love the Pioneer Woman? And now she even has her own show on The Food Network.  I've been following Ree Drummond, aka The Pioneer Woman, now for at least the past 5 years. Whenever I need to find a great recipe I always turn to her blog.  You should check it out if you haven't already done so.

I made these today to take to a friend's brunch tomorrow.  I made a combination of mini and large muffins but after trying both I think the large muffins have a better texture and more flavor. 
Recipe courtesy of The Pioneer Woman

Makes 12 large muffins or 24 mini muffins & 9 large muffins

Muffin Batter Ingredients:

• 4 cups Flour
• 1/2 cup Sugar
• 2 Tablespoons Baking Powder
• 1/4 cup Shortening
• 1/4 Cup Butter
• 1, 18 oz. jar of Orange Marmalade (about 1 1/2 cups)
• 1 cup Orange Juice
• 1 teaspoon Vanilla
• 2 whole Eggs Beaten

Topping Ingredients:

• 3/4 cups Sugar
• 1 teaspoon Cinnamon
• 1 teaspoon Nutmeg
• 1 Tablespoon (plus 1 Teaspoon) Melted Butter
• 1/4 teaspoon Salt
• Wheat Germ (optional) 

1. Preheat oven to 375 degrees. 
2. Sift together flour, sugar, and baking powder. Place in a mixing bowl. Use a pastry cutter to mix in shortening and butter. 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.
3. In a small bowl, mix topping ingredients. 
4. Fill muffin pans with batter. Sprinkle 1 heaping teaspoon of topping ingredients over each muffin.  Sprinkle wheat germ over the top for extra crunch.
5. For the large muffins, bake for 20 to 22 minutes until done.  For the mini muffins, bake about 11 to 12 minutes or until done. (Be careful not to overcook so they do not dry out). Remove from pan and cool on wire rack. Eat warm or at room temperature.
   
   * If you don't eat the muffins right away you can pop them in a plastic bag and freeze for later.
   
   

   

   Mini-muffins