Ree’s citrusy muffins are a great way to tell your family “good morning.”
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.
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Good Morning Muffins
Recipe courtesy of Ree Drummond
Total: 30 min
Prep: 10 min
Cook: 20 min
Yield: 24 muffins
Level: Easy
Ingredients
Muffin Batter:
4 cups all-purpose flour
Generous 1/2 cup granulated sugar
2 tablespoons baking powder
4 tablespoons unsalted butter
1/4 cup shortening
1 1/2 to 2 cups sweet orange marmalade (use 2 cups if you like the bitter marmalade taste, less if you don’t)
1 cup orange juice
2 teaspoons vanilla extract
3 whole eggs, beaten
Topping:
1/2 cup granulated sugar
1/4 cup brown sugar
2 tablespoons melted butter
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
Wheat germ, for sprinkling
Directions
Preheat the oven to 375 degrees F.
For the muffin batter: Sift together the flour, granulated sugar and baking powder. Place the flour mixture in a 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. 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.
Fill muffin pans 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 the muffins from the pan and cool on a wire rack. Eat warm or at room temperature.
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Recipe of the Day: Ree’s Good Morning Muffins | The Pioneer Woman | Food Network
