|Yes, you may be delicious, but you sure take a crap photo.|
That is to say, how to make orange muffins like I make them. Mine is the lazy way, which suits me fine. If you have a lazier way of making them than this, I would LOVE to try it.
We do our grocery shopping on Monday morning, when we are full of good intentions after stuffing our faces all weekend, and thinking this may be the week that we will try an eighty percent raw food diet. By Tuesday morning we're over it, and then thinking to ourselves what the hell are we going to do with all this healthy stuff we bought? And the answer is to pound them up with butter and sugar and make something I know we'll eat. This recipe is a fine way to use up your oversupply of oranges, and because your using the skin and everything, they are super-healthy too! Yeah, right.
Get your ingredients together!
3 oranges (I use navel orange with little or no seeds)
125g butter, softenend
1 3/4 plain flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon bi-carbonate of soda
Chocolate chips (optional)
Preheat your oven to 200 degrees celsius, and prepare a 12-hole muffin pan by spraying with cooking oil. Sift the flour, baking powder and bi-carbonate of soda into a mixing bowl, add sugar, give it a bit of a stir about to combine and set side.
Squeeze the juice of two of your oranges into a bowl to give you a half cup of juice and put into a food processor with a metal blade. Without peeling the third orange, cut it into four or five wedges (cut of the tough navel-ly bit and remove any seeds you see) and throw it into the food processor too. Yep, peel and all.
Whizz it up until it looks like this -
Add the egg and the butter.
Whizz it up again until it looks like scrambled eggs.
Add this orange-y mixture to your dry ingredients and stir until combined. At this point, you can mix in some chocolate chips, or perhaps some crushed walnuts, or whatever other goody you may fancy in your muffins. These leftover white chocolate chips will be found and eaten by Mr Nobody if I leave them lying about, so in they go.
Fill muffin cups evenly with mixture and pop in the oven for 15-20 minutes. As every oven is different, start hovering about after twelve minutes. I pull mine out when they are just cooked, which gives them a lovely, pudding-like texture. Let them stand in the pan for 5 minutes before removing. Best eaten warm with a big, fat blob of thick cream or creme fraiche. Yum. Of course, they are very palatable cold, as well.
No, not very healthy, but very orange-y and so good! Make some and enjoy them before Mr Nobody visits your place and polishes them off. Because that fatty sure gets around.