Light and Moist, delicately flavoured with orange and vanilla, these orange muffins are for a perfect morning tea-time treat or snack option.
With Blends or Yellow and Red, the colour ORANGE is associated with Creativity and Joy. Happiness and Health, Stimulation and Fun are also just some meanings associated with the colour Orange. Who doesn’t enjoy these colours on a morning sky or as the sun sets over the horizon. I know I do.
The fruit ORANGE, like other Citrus fruits, is always associated with health and vitamin C. With health benefits such as Lowering Cholesterol, Keeping blood pressure in check and Maintaining a healthy blood sugar levels, are just some reasons why this fruit should be enjoyed more often. And Winter in South Africa, means CITRUS FRUIT SEASON.
Like I mentioned On my INSTAGRAM and FACEBOOK posts recently, My hubby dearest had brought along a mini haul of these delicious fruits, straight from the farms in Malelane, Mpumalanga here in South Africa. What more can I ask For, Oranges and Lemons for days with a short staycation in my favourite part of the World Kruger National Park. #winwin
So I am just loving all these citrus fruit in my home, and have made dishes that incorporate these juicy gems. I will be Taking over your feeds, with a few citrus filled posts, and I am sure you are going to love them as much as we have been enjoying them.
To kick Off Today, let me share with you a Baked treat. A perfectly flavoured, light and moist, these Orange Muffins will beg you to reach for one more.
I made these in a regular sized muffin pan, but you can make them as large cafe style muffins as well.
DO YOU ENJOY MUFFINS? HAVE YOU TRIED MY OTHER MUFFINS RECIPES???
These HEALTHY BRAN MUFFINS are a must try!!!
And Here is another classic citrus muffin, LEMON AND POPPY SEED MUFFINS
Now off you go lovelies, grab those pretty aprons and whisks, and let’s get baking!!!
Happy ‘Orange Muffin’ Baking
SCRUMPTIOUS ORANGE MUFFINS
AUTHOR: FOODEVA MARSAY (@foodeva_marsay)
2 Cups Cake Flour
1 teaspoon Bicarbonate of Soda
Good Pinch of Salt
1 Cup Castor Sugar
1 Cup Plain Yoghurt
1/2 Cup Vegetable Oil
1/2 Cup Orange Juice (Juice of 1 Medium sized Orange)
1 teaspoon Vanilla Essence
1 extra large Egg
1 tablespoon Orange Zest (Zest of 1 Medium sized Orange)
~ Preheat oven to 190 degrees Celsius, prepare Muffin pan. (Either use Non Stick spray or Cupcake Cases)
~ In a large enough Mixing Bowl, sift in the flour, bicarbonate of soda and salt
~ Add the Orange rind to the castor sugar and mix well, before adding to the sifted dry ingredients.
~ Whisk the wet ingredients until blended
~ Gently Stir in the wet ingredients into dry ingredients, using a spatula or whisk, until batter is just blended and smooth.
~ Fill Muffin pan Half way up and bake for approximately 20 minutes or until cake tester comes out clean.
~ Cool well on wire rack before storing and enjoying with your favourite warm beverage.
OTHER VARIATIONS TO TRY..
~ Add in a handful of Chocolate Chips or Dried Cranberry to the batter before baking.
TIP OF THE DAY (@foodeva_marsay)
TO EXTRACT MORE JUICE FROM CITRUS FRUIT,
>> Roll an orange or any citrus fruit, between your palms or on a flat surface, before juicing.
>> OR microwave the citrus fruit for 20 seconds, before juicing.
NOTES BY FOODEVA MARSAY
> To form the batter, Use a light hand to blend together the ingredients. Just a gentle stir to get all ingredients together.
> You can use more Orange zest if you prefer
> For a more intense orange flavour, use a few drops of orange essence/extract as well.
> This recipe can be doubled easily, and would be great as a Loaf Cake too.
> If You are not using cupcake cases, Let the Muffins sit for 2 minutes in muffin pans, then using a rounded edge knife, gently run the knife along the sides to loosen, and remove from the muffin pans. Cool on wire racks, not in the muffin pan.
*Kindly Share My Recipes As Posted, ©www.marriamsayed.com*