Prep 0 mins
Cook 0 mins
From: Cookbook USA CD
- 1 egg, slightly beaten
- 1⁄4 cup sugar
- 1⁄2 cup orange juice
- 1⁄2 cup marmalade
- 1⁄4 cup sugar
- 1 1⁄2 tablespoons all-purpose flour
- 1⁄2 teaspoon cinnamon
- 2 tablespoons salad oil or 2 tablespoons shortening, melted
- 2 cups biscuit mix
- 1⁄2 cup pecans, chopped
- 1⁄4 teaspoon nutmeg
- 1 tablespoon butter or 1 tablespoon margarine
- Combine egg, salad oil, 1/4 cup sugar, and orange juice together; add biscuit mix and beat vigorously for 30 seconds.
- Stir in marmalade and pecans.
- Grease muffin pan or line with paper bake cups.
- Fill 2/3 full.
- Combine 1/4 cup sugar, flour, cinnamon and nutmeg; cut in butter until crumbly.
- Sprinkle over batter.
- Bake at 400 degrees for 20 to 25 minutes.
- Makes 1 dozen.
This is the recipe from The Excelsior House in Jefferson, Texas. For more than one hundred and ten years, the Excelsior House has been privileged to serve food to its guests, several of whom have contributed recipes that were old when Jefferson was a sprawling, lusty River Town. I am excited to have this wonderful recipe show up on Recipezaar. These wonderful tiny muffins are served with breakfast on Sundays at The Excelsior House. Thank you Tonkcats for posting this wonderful recipe for all of us to share.
The flavor of these is quite good! I did make mine exactly as posted. I found them quite easy to make. The steusel is very tasty and the flavoring in it is quite nice! The texture is dense and solid, and I would have liked it better if the muffins had been a bit lighter. But overall, these are good muffins, and definitely worth a try!
These were tasty and easy to throw together. I wasn't quite sure how I'd feel about these (made them since DH loves orange stuff), but I ended up liking them, too. The orange flavor wasn't overpowering like I was afraid of and I loved the topping! The only change I made was to omit the pecans. Thanks for posting, Bunkie!