Orange muffins: the balance of flavours is what I like about this recipe: the “sweetness” factor is just right and the muffin has just the right texture. Orange zest adds an aromatic citrusy touch to these beautiful and not-so-sweet muffins. The whole package is complemented by a topping of a dash of orange marmalade, which adds to the overall look and flavour. If you love oranges, you must try these. Eat them in the breakfast or serve your hungry kids a treat after they come back from school. I can promise you one thing: you won’t stop yourself baking just one batch!
Aditya and Ayontika (my kids) dislike muffins a lot, but they loved these. I patted my shoulder because this is truly a kind of achievement for me: making my kids like something that they don’t usually like! I am happy that they finally loved a muffin. Preferences do change, after all! Oh, I love it when they eat something with appreciation in their innocent eyes. That is what makes my day!
|This should be the consistency of the batter.|
Orange Muffins with Marmalade Topping(Yield: 8 muffins)
Ingredients:All-purpose flour: 2 cups
Granulated sugar: ¾ cup
Melted, unsalted butter at room temperature: 4 tbspWhite oil: 2.5 tbsp
Eggs (large): 2Milk: ¾ cup
Finely grated orange zest: 1.5 tbspFinely grated lemon zest: ½ tsp
Baking powder: 1 tbspBaking soda: 2 pinches
Salt: 3 pinchesOrange marmalade: ½ tsp for each muffin
Method:Preheat the oven to 180˚C for 15 min.
Sieve the flour and add baking powder, baking soda and salt. Mix well and keep aside.
With an electric hand mixer, beat the sugar and the butter until light and fluffy. Add the oil and beat again, just to incorporate the oil. Now add the eggs, one at a time.
Add the zests and beat again. Now add the milk and beat until the milk is blended into the batter. Fold in the dry ingredients now. Pour into thick paper muffin moulds directly (just pour little more than one-fourth the height of each mould), which were previously greased with molten butter. Add ½ tsp of orange marmalade into each of the moulds.
Bake for 30 min at the same temperature (180˚C).
Insert a thin skewer to check the doneness., which should come out clean. Let
it cool in the wire rack for 5 min. Serve at room temperature for best results.
|Inside the oven.|
You can refrigerate these muffins by covering each of them properly with a cling film. Just before serving, warm in the microwave and enjoy!