← Back to Search Results baking
orange-breakfast-muffins

Photo by: Joseph De Leo
Comments: 0
 

Recipe

If you’re going to attempt anything other than a bowl of cereal for an ordinary weekday breakfast, then muffins are the best bet. They are the easiest things to make, not least because the laziest of stirring is what’s required. The truth is that a heavy, lumpy batter makes for the lightest muffin. Having said that—no homemade muffin is ever going to be as risen and aeratedly humped as a factory-produced one, nor should it be. The point is a muffin is not a cake. I presume anyway that they were originally devised to be eaten in much the same way as the yeasted version, that’s to say as a form of sweet, tender roll with jam. And that’s exactly how I eat these. Split them while still warm and, mouthful by mouthful, smear with the best unsalted butter you can find, adding as you want, marmalade, jam or amber, liquid-light honey.

Yield : Makes 12

Ingredients

  • 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
  • zest of 1 orange
  • 1/3 cup plus 1 tablespoon freshly squeezed orange juice
  • 1/3 cup plus 1 tablespoon whole milk
  • 1 egg

Directions

Preheat the oven to 400°F.

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.

Notes

12-cup muffin pan lined with 12 paper baking cups


© 2002 Nigella Lawson
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on a serving size of 1 muffin.

152kcal (8%)
104mg (4%)
19g
1g
7g (11%)
0g
4g (20%)
2g
0g
34mg (11%)
5g
3g
9mg
63mg
59mcg RAE (2%)
6mg (10%)
44mg (4%)
1mg (6%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
mexican-everyday Mexican Everyday
by Rick Bayless
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
spice Spice
by Ana Sortun
cook-with-jamie Cook with Jamie
by Jamie Oliver
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
amor-y-tacos Amor Y Tacos
by Deborah Schneider
cooking-for-friends Cooking for Friends
by Gordon Ramsay
food-to-live-by Food to Live By
by Myra Goodman
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?