I hate cutting fat into flour. It's just an annoying step I'd rather avoid. And I think that oil makes things moister than butter, so I try to use oil in my muffins.
|By all means, learn from my mistake and use a bigger bowl. I made a huge mess.|
Life is so complicated sometimes.
And then I read the reviews of these muffins on foodnetwork.com and they didn't get great reviews. Everyone said they were not sweet enough.
Well, I solved that problem. And I mixed oil with butter-flavored shortening to solve the moisture/butter-flavor problem. And lastly, to solve the "cut the fat into the flour" problem, I melted the shortening. No cutting necessary.
Just stir it together!
My family loved these muffins. They were orange-y without being bitter, very moist and had a great crumb topping.
Needless to say, I'll be making these again. For sure.
|They were great with cheesy eggs and fruit!|
Inspired by Pioneer Woman
1/4 cup canola oil
1/4 cup butter-flavored shortening
3/4 cup sugar
1 tsp vanilla extract
1 cup (about a 10-12 oz. jar) orange marmalade
1/2 cup orange juice
1 T baking powder
1/2 tsp salt
2 cups flour
1 T butter, melted
1/4 cup brown sugar
1/4 cup sugar
1/4 tsp salt
1 tsp cinnamon
1 tsp nutmeg
Melt the shortening in a bowl in the microwave just until melted. Stir in the oil, sugar, vanilla, marmalade and orange juice. Add the egg and combine. Add the remaining dry ingredients and stir until just combined.
Scoop into muffin tins that have been well greased with cooking spray. This recipe makes 12 muffins.
For the topping, whisk together the melted butter with the remaining ingredients. Sprinkle about a teaspoon over each muffin.
Bake in a 350 degree oven for 13-16 minutes, until just set in the middle.