I am not sure what, but I did something very wrong. I used liners, and many of them scorched and stuck to the side of the pan. They also got really, really greasy, to the point where I felt gross just picking one up and putting it in a container for Ryan's breakfast.
They tasted good, for sure, but just became too greasy and gross to really enjoy. Any ideas what I can do differently?
(And yes, they look fine - because I took the best-looking ones to photograph. Hee hee!)
- 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
- 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.