Orange Muffins

I got a request earlier this week for Orange Muffins and what could I do?  I just had to bake some.  

Not sure if they will please the person who asked for them.  All I can tell you for sure is that WE love these!

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!

*Orange Muffins*

Makes 11 medium muffins

Printable Recipe 

 

Fresh orange flavours, filled with optional fruit and glazed with an optional glaze.  These are winners!

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)

90ml vegetable oil (3 fluid ounces)

60g plain yogurt (1/4 cup)

85g raisins, sultanas, chopped dates or prunes, dried currants (1/2 cup) optional

Optional glaze:

60g icing sugar (scant half cup)

2 tsp orange juice

1/4 tsp finely grated orange zest

Preheat the oven to 190*C/3758f/ gas mark 5.  Butter a non-stick muffin tin really well, or line with muffin papers. Set aside.

Whisk the flour, baking powder, soda and salt together in a bowl. If you are using any dried fruit, stir it in now.  Beat together the egg, sugar, orange zest, orange juice, water, oil and yogurt. Add all at once to the dry ingredients. Stir lightly just to combine. No dry flour should be visible.  Spoon into the prepared muffin tins.

Bake for 20 minutes until well risen and the tops spring back when lightly touched.  

Whisk together all of the glaze ingredients. Tip the tops of the warm muffins into the glaze and place onto a rack to set the glaze.  Delicious warm or cold!

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! 

 

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