Orange breakfast muffins （用整粒香橙）

这是2个食谱的结合，很赞哦！一点都不浪费。我是用整粒香橙（无籽）煮熟再打成泥，才加入食谱里。一粒橙的重量约147g，所以食谱里的橙皮和橙汁，我就用147g橙泥来代替了。

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

Ingredients:

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

Method:

♡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.

煮香橙的做法来自与君之

制作过程：
1、首先制作橙子泥。将橙子洗净，锅里倒入足量的水烧开（水量要能够没过橙子），将整个橙子放入锅里，加盖小火煮半个小时。
2、一直煮到用筷子能很轻松的扎透橙子。把橙子捞出来，冷却。
3、将冷却后的橙子切成小块。如果橙子有籽，将籽去掉。
4、用食品料理机把橙子块（连同橙子皮一起）打成泥状即可。