Good Morning Muffins

Makes 18 muffins

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

Topping:
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.

Love,
Pioneer Woman

http://thepioneerwoman.com/cooking/2009/04/good-morning-muffins/

Champagne Oranges

Champagne Oranges

Champagne Oranges
Serves 10-12

Combine:
½ cup sugar
½ cup orange marmalade
Mix well and stir over low heat until sugar dissolves

8 large navel oranges. Cut peel from oranges, slice and quarter each, removing white center pith from each slice.

1 ½ cup champagne or sparkling white grape juice

Pour sugar / marmalade mixture and champagne or grape juice over sliced oranges. Refrigerate 8 hours.

Sprinkle with 1/3 cup toasted slivered almonds before serving if desired. (If Wetsy isn’t having any!)

http://thepioneerwoman.com/cooking/champagne-oranges/