Orange Muffins Without Butter

This recipe is from Anncoo Journal which I had bookmarked since it was posted in 2012 but never get down to do until now.

Lovely, soft and spongy muffin which I never expected to be so nice with the orange flavour, moreover it is butter-less.  This is really a keeper.  Thanks Ann for sharing this wonderful muffin recipe which I wouldn't mind baking again and again.  I didn't read the recipe well until after baking.  Step 7 was done before baking.  Luckily, they are still okay.

Ingredients

[makes 12 muffins]

3 egg yolks

30 gm castor sugar

35 ml fresh orange juice

Zest of 1 orange

70 ml plain yoghurt

80 ml plain flour

10 gm corn flour

1/2 tsp baking powder

a pinch of salt

3 egg whites

70 gm sugar [I used 50 gm]

1. Beat egg yolks and sugar until white.  Drizzle in orange juice and natural yoghurt.  Continue to beat until well mixed.
2. Add in sifted dry ingredients and orange zest.  Mix well again and set aside.
3. Whisk egg whites and sugar until stiff peak formed.
4. Fold 1/4 of egg white into egg yolk mixture with a spatula and mix well. Then fold in the remaining egg white in 2 batches.
5. Scoop batter into muffin tray lined with paper cases until 3/4 full.
6. Bake in preheated oven at 170 degrees C for 25-30 minutes or until a skewer when inserted comes out clean.
7. Notes - Bang the baking tray together with the small cakes on the counter top 2-3 times once they are cooked, as this will prevent the cakes from shrinking.   Leave to cool and store them in an airtight container in room temperature for 2-3 days.  I gave several to my mom, she kept in the fridge for about a week, they were still soft and good.
   
   
   
   

Notes: Visit this site for Its' Nutritional Facts [here]

I'm sharing this post with Little Thumbs Up April 2014 Event - Orange organised by Bake For Happy Kids and My Little Favourite DIY hosted by Anncoo Journal

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