Orange Muffins for tea time

I always love the smell of orange, especially orange cake or muffins. It was a lazy day and I decided to bake muffins instead of cake because baking muffins is as simple as ABC. All you need is to measure all the ingredients and use a spoon/whisk to lightly stir for a lumpy mixture. So easy and most importantly, so little things to wash.

 

I adopted the recipe from Nigella Lawson Orange Breakfast Muffins
I always like the recipe given by Nigella because they are all in grams which is easier for me to measure and ensure the accuracy.

Ingredients:
    75 g unsalted butter
    250 g self-raising flour
    25 g ground almonds
    1⁄2 teaspoon bicarbonate of soda
    1 teaspoon baking powder
    75 g caster sugar
    1 orange, zest of
    100 ml freshly squeezed orange juice
    100 ml full-fat milk
    1 egg

• Preheat the oven to 200C.
• Melt the butter and set aside.
• Combine the flour, ground almonds, bicarb, baking powder, sugar and orange zest in a large bowl.
• Measure the orange juice and milk into a jug and whisk in the egg and then the cooled, melted   butter.
• Now pour the liquid ingredients into the dry ingredients, mixing with a fork as you go. The batter will be lumpy but that's as it should be: you want everything to be no more than barely combined. The whole point of muffin mixture is that it must never be overworked.
• Spoon out the mixture equally into the muffin cases and cook for 20 minutes.
• Remove, in their paper cases, to a wire rack and let cool slightly (but not completely) before devouring.

Happy Baking! These muffins were so delicious, soft and fluffy!