Orange and Almond Muffins
My presentation is spiralling downwards again, but hopefully next week’s (and final week’s) bakes will turn things around…
This recipe makes 12 muffins.
Ingredients: (Ounce to Gram Conversion Chart)
4oz Butter (soften in the microwave, full power for 10-15 seconds)
4oz Caster Sugar
2 Eggs (crack on a flat surface to avoid getting egg-shell into the cake mixture)
300ml Soured Cream
2 Oranges (zest of both but juice from just one of the oranges)
2tsps Almond Extract
10oz Self-Raising Flour
2oz Ground Almonds
½ tsp Baking Powder
2tsps Mixed Spice
Thoroughly grease a muffin tray with butter.
In a large mixing bowl, place the butter, cut into cubes, and the caster sugar. Cream them together with a wooden spoon by repeatedly pressing the mixture into the base of the bowl until it is light and fluffy. Whisk in the eggs and then the soured cream with an electric whisk. Add the zest of the two oranges and the juice from one of them and then whisk again. Add the almond extract and give the mixture a final whisk.
In a separate bowl, sieve the flour, ground almonds, baking powder and mixed spice and then add to the liquid mixture. Fold the flour in by dragging a wooden spoon around the edge of the bowl in one complete circle and then pushing through the middle of the mixture from one side to the other. Repeat until fully combined.
Pre-heat the oven to 160oC (325oF, Gas Mark 3).
Spoon a heaped tablespoon-full of the mixture into each of the wells in the muffin tray (don’t bother with paper cases).
Bake the muffins in the oven for 20mins, take out and then allow to cool before transferring them to a wire cooling rack.