TRACY’S ORANGE MUFFINS
RECIPE AND METHOD:
In a blender or food processor:
1 orange (barely trim off the stem end if it is gnarly, and remove pips, cut into hunks)
1 cup white sugar
1/2 cup plain oil
Blitz like crazy till smoothish but a little chunky.
Add 1 egg
Blitz again
SIFT OVER all at once:
1 1/2 cup self raising flour
1/2 tsp baking powder
1 tsp baking soda
Pinch salt
*IF you don’t have self raising, then make your own, using all purpose flour and increase to 1 tsp baking powder and measure 1/2 tsp salt
MIX gently together
Divide into 12 (lined with paper OR sprayed) muffin tins, IF your orange was massive you might have extra batter, just put in greased ramekin and bake along side,
Bake. Preheated 355F or 180C? Oven for 20 minutes, middle rack
Make a glaze with 1 cup of confectioners sugar and enough orange juice to make a thick pourable glaze, and add a little cardamom if you have it.
Glaze when they’re cool… EAT THEM
Here's the picture play by plays:
the WHOLE orange, sugar and oil, blitzed then I shot the egg down the tube, sifted the flour on top, whizzed it quickly then finished with a spatula, divide and bake
Throw some lemon curd in your experimental lemon ones 🙂 thanks for the recipe I will try both the orange and lemon even before you report back
ReplyDeleteI made these and they are so wonderful!!! Next batch I am doing a small orange and a lemon together!
ReplyDeleteThese were awesome!!! I am going to make them again with a lemon and a small orange and gluten free so I can share at work. Out of five people in our office, two are gluten free. Thanks for the recipe!!!
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