Orange Breakfast MuffinsFebruary 10, 2010
So after a horrendous day at work today, I headed straight to the kitchen instead of to the gym like I originally planned. Perhaps the endorphins would have been better then a muffin but I couldn’t face it.
Orange Cranberry Breakfast Muffins
6 tablespoons unsalted butter
1 2/3 cups self-rising flour
2 tablespoons ground almonds
½ teaspoon baking soda
1 teaspoon baking powder
¼ cup sugar
1T pure vanilla extract
1/3 cup plus 1 tablespoon freshly squeezed orange juice
1/3 cup plus 1 tablespoon whole milk
1/2 cup frozen cranberry
Preheat the oven to 200°C.
Melt the butter and set aside. Combine the flour, ground almonds, baking soda, baking powder, sugar and orange zest in a large bowl. Measure the orange juice and milk into a pitcher 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 cups and cook for 20 minutes. Remove, in their paper baking cups, to a wire rack and let cool slightly (but not completely) before devouring.
And, I did devour them, I must admit. I had 2 in quick succession, how terrible is that? The gym really would’ve been better!