Wednesday, February 24, 2016

Orange breakfast muffins (用整粒香橙)

食谱取自Mimi bakery house,是Nigella Lawson的作品!

75g unsalted butter, melted
250g self raising flour
25g ground almond
1/2 tsp baking soda
1 tsp baking powder
75g caster sugar
zest of 1 orange
100ml freshly squeezed orange juice
100ml full fat milk
1 egg

♡Preheat oven to 200°C.
Melt butter and set aside.
Combine the flour, ground almond, baking soda, baking powder, sugar and orange zest in a large bowl.
Measure the orange juice and milk in 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 the muffin mixture is that it must never be overworked.
Spoon 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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