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Ingredients
- Topping Ingredients:
- Muffin Batter
- 1 cups Pastry Flour (whole wheat)
- 3 cups unbleached flour
- 1/2 cups Sugar
- 2 Tablespoons Baking Powder
- 1/2 cup Earth Balance margarine
- 2 cups Orange Marmalade
- 1 cup fresh squeezed Orange Juice
- 1 teaspoon Vanilla
- 2 whole Eggs, Beaten
- 3/4 cups Sugar
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- 1 Tablespoon (plus 1 Teaspoon) Melted Earth Balance margarine
- 1/4 teaspoons Salt
- Wheat Germ (optional)
Preparation
Step 1
Preheat oven to 375 degrees.
With a food processor, process the flour, sugar and baking powder, to "aerate" the dry ingredients. Or, you can sift together flour, sugar, and baking powder. Place in a mixing bowl.
Cut the butter into small pieces, and pulse it into the dry ingredients-- until crumbly. This takes about a dozen short pulses. Or, you can use a pastry cutter to mix in Earth Balance margarine.
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.
Spray the muffin pan with non-stick baking spray. Fill muffin pans with batter. An ice cream scoop makes this easy to do. Sprinkle 1 heaping teaspoon of topping ingredients over each muffin.
Sprinkle wheat germ over the top for extra crunch.
Bake for 18-20 minutes until done.
Using a paring knife, loosen each muffin. Carefully move each move at an angle for a few minutes-- this ensures that you won't have soggy muffin bottoms! Next, remove the muffins from the pan and cool on wire rack. Eat warm or at room temperature.