Orange Muffins
I do have anothe orange muffin recipe which we also like which uses a whole orange ground up, but this recipe here today is a bit simpler, but still very orangy.
With plenty of fresh orange juice and finely grated orange zest in the batter . . .
You can add dried fruit, or nuts, or even poppy seeds if you wish. I had some dried currants I wanted to use up and so today I used them. Mmmm . . . perfect.
They also have a lovely but optional orange icing glaze that you dip the tops of the muffins into while still warm. That has orange juice and zest in it also.
Buttery, moist and stogged full of orange from the outside in. These are winners all round!
Makes 11 medium muffins
280g plain flour (2 cups)
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
1 large free range egg, beaten
100g sugar (1/2 cup)
2 tsp finely grated orange zest
150ml fresh orange juice (5 fluid ounces)
60ml water (2 fluid ounces)
60g plain yogurt (1/4 cup)
85g raisins, sultanas, chopped dates or prunes, dried currants (1/2 cup) optional
1/4 tsp finely grated orange zest
Note – You can also replace the fruit with 1 to 2 TBS of poppy seeds.
If you are looking for a lovely orange muffin, look no further. These fit the bill all round! They make a great weekend breakfast treat, or for your elevensies! Bon Appetit!
