Nigella Lawson Orange Breakfast Muffins
Ready In: 30 mins
Serves: 6
Yields: 12 muffins
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
Directions
- Preheat the oven to 200?C/gas mark 6.
- 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.
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