This is one of the lovely muffin recipes which I have bookmarked to try since last year.
Recipe is by Nigella Lawson from Nigella Bites but I followed the recipe posted by Mimi [Mimi Bakery House].
Fully agreed with Mimi, these muffins are soft and light even though they look a little crusty on the top. Very aromatic with the orange zest and juice.
Moreover, it is easy to prepare the batter for baking. Just combine the dry and wet ingredients with quick mixing [batter is lumpy] and you get lovely muffins within 20-30 minutes.
I added some dried strawberries which I had lying in the fridge for quite awhile now to the flour before mixing in the liquid ingredients [optional].
BTW, my family had this as a sweet dessert after a light dinner [noodles].
BTW, my family had this as a sweet dessert after a light dinner [noodles].
Ingredients
[makes 12 muffins]
75 gm unsalted butter - melted
250 gm self raising flour
25 gm ground almond
1/2 tsp baking soda
1 tsp baking powder
75 gm caster sugar
zest of 1 orange
100 ml freshly squeezed orange juice
100 ml full fat milk
1 egg
some chopped dried strawberries
some chopped dried strawberries
- Melt butter and set aside to cool.
- Mix together the flour, ground almond, baking soda, baking powder, sugar and orange zest in a large bowl.
- Measure the orange juice and milk in a jug and whisk in the egg and then the cooled melted butter.
- Pour the liquid ingredients into the dry ingredients, mixing with a spatula [the batter will be lumpy, do not over mix the muffin mixture].
- Spoon the mixture equally [about 90% full] into the muffin cases and bake in preheated oven at 200 degrees C for 20 minutes on middle shelf.
- Remove to cool on a wire rack before serving.
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