Good Morning Muffins

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Yummy muffins. Yum.

I’ve made these several times—usually using all shortening, but a couple of times (today included) using half butter, half shortening.

I believe the muffins are better—a bit lighter—with all shortening. But they’re perfectly delicious with the half/half mixture.

I will now stop talking. And I will now begin baking.

Well, I’ll still talk. But they won’t be empty words. I promise.

Here’s what you’ll need:

Flour
Sugar
Baking powder
Shortening
Orange Marmalade
Orange Juice
Eggs
Vanilla
Cinnamon
Nutmeg
Salt
Butter

 

To begin, sift together 4 cups flour, 1/2 cup sugar, and 2 tablespoons baking powder.

 

I love action food shots.

 

Mount St. Muffin.

 

Place the dry ingredients into a mixing bowl and add 1/4 cup regular butter and 1/4 cup shortening OR 1/2 cup shortening, which is my preference.

 

 

Use a pastry blender or two knives to cut the mixture together.

 

Keep going until it’s all mixed.

 

Now, measure 2 cups orange marmalade. The stuff in a jar.

 

Throw the marmalade into a bowl and pour in 1 cup of orange juice.

 

Stir this together. Inhale the citrusy goodness.

 

Add 1 teaspoon vanilla.

 

Now pour the mixture into the dry ingredients…

 

Then beat two eggs and pour them in.

 

Now, stir the mixture very gently, being careful not to overstir! Seriously—chill out with the wooden spoon. I limit myself to less than ten large strokes.

 

I stop just before the mixture is totally combined. If you overmix muffins, your life will spiral downward into a series of minor failures. It’s that dang gluten, man!

 

Now, set the batter aside for a minute. In a separate bowl, pour 3/4 cup sugar…

 

1 teaspoon ground cinnamon…

 

And 1 teaspoon nutmeg.

 

Stir it together, then add 1 tablespoon plus 1 teaspoon melted butter.

 

Stir this together. It should mostly be dry, but a little moist from the butter.

 

Now dump in 1/4 teaspoon salt and give it a stir.

 

Now grab this. Why? Because it’s the easy road.

 

And I LOVE the easy road! It’s a total blast.

 

After you give ’em a good spray, scoop the batter into a muffin pan.

 

 

Next, sprinkle a heaping teaspoon of the sugary-spice mixture onto the top of each muffin.

 

Then, if you want to be really, really cool and all GRANOLA-ISH, sprinkle some WHEAT GERM over the top. You don’t have to do this, but it gives it a nice little crunch.

Plus, I’ve heard wheat germ is just slightly good for you.

 

This is Hyacinth’s muffin pan. I’ve had it for four years. I like it. So I don’t think I’ll return it.

Now just bake the muffins for about 20 to 22 minutes on 375 degrees.

 

Eat ’em immediately, eat ’em later, pop ’em in Ziplocs, or save ’em till tomorrow.

Or freeze ’em. Freeze ’em till you need ’em.

‘Em, ’em, ’em.

Sometimes I annoy even myself.

 

Oh! And one more thing.

You’ll love ’em. If you’re lucky, you’ll get a couple of bites with some ooey gooey marmalade…and the crunchy topping is such a delight. They’re definitely a nice, substantial breakfast muffin. And they’ll make you smile.

Here’s the recipe!