These muffins are a favorite of my husband. He loves anything orange. They are best eaten warm from the oven as they tend to get a little dry the next day. If you can’t eat them all the first day, freeze them. Then take a muffin out, put it on a microwave safe dish and nuke it for 1 minute at 50% power. It’s just as good as coming right out of the oven.
- 4 cups all-purpose flour
- Generous 1/2 cup granulated sugar
- 2 tablespoons baking powder
- 4 tablespoons unsalted butter
- 1/2 shortening
- 1 1/2 cups sweet orange marmalade
- 1 cup orange juice
- 2 teaspoons vanilla extract
- 3 eggs, beaten
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tablespoons butter, melted
- 1 teaspoon cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Wheat germ, for sprinkling
Preheat oven to 375 degrees.
For the muffin batter: Sift together flour, sugar and baking powder in a large mixing bowl. Use a pastry cutter to mix in the butter and shortening.
Mix the marmalade, orange juice and vanilla in a small bowl. Pour the marmalade mixture into the flour mixture. Then pour the eggs into the bowl. Mix all ingredients together gently, using fewer than 10 large strokes.
For the topping: Mix the granulated sugar, brown sugar, butter, cinnamon, nutmeg and salt in a small bowl.
Spray muffin tins with cooking spray and fill with batter. Sprinkle 1 heaping teaspoon of topping ingredients over each muffin. Sprinkle 1/2 teaspoon wheat germ over the top for extra crunch, if desired.
Bake until done, 20 to 22 minutes. Remove muffins from oven and let cool for 5 to 10 minutes before taking out of pans. Cool on wire rack. Eat warm.
Makes 24 muffins.
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