It's time for another vegetarian recipe. I have shared quite a few recipes for main dishes with you, so today I want to share a simple muffin recipe. They are titled as breakfast muffins in the cookbook I've taken them from - Nigella Lawson's "Nigella Bites" -, but I think they make a great snack or afternoon tea side dish.
Here's the recipe:
75g (2/3 stick) unsalted butter
250g (1 2/3 cup; 8 oz) self-raising flour
25g (1 oz; 1/4 cup) ground almonds
1/2 teaspoon bicarbonate of soda
1 teaspoon baking powder
75g (2 1/2 oz; 1/3 cup) caster or superfine sugar
zest of 1 orange
100ml (3 fl.oz) orange juice
100ml (3 fl.oz) full-fat milk
1 egg
1) Preheat the oven to 200°C (392°F). Melt the butter and set aside.
2) Combine the flour, ground almonds, bicarb, baking powder, sugar and orange zest in a large bowl.
3) Measure the orange juice and milk into a jug and whisk in the egg and then the cooled, melted butter. Now pour the liquid 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. If you mix the batter too much, the muffins will turn out hard.
4) Spoon out the mixture equally into the muffin cases and cook for 20 minutes. Remove to a wire rack and let cool slightly.
© Copyright: Nigella Lawson, "Nigella Bites", p. 6
Yield: a dozen
Active preparation time: 10 minutes
Total preparation time: 30 minutes
Here's how they look:
I love that they are done so fast. It takes almost no time to whip up the batter and in 30 minutes, you're rewarded with beautifully golden, fluffy muffins that smell divine. The orange and the almonds go very well together and make a nice alternative to the usual fruit muffin. They have literally lightened up my past week.
Have fun trying!
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