JUMP TO RECIPE -
Lovely orange colour and great smell while they’re baking – warm orange-and-spice, Christmas-just-around-the-corner aroma.
Don’t expect them to rise as much as muffins normally would – probably due to the acidity of the orange – but the texture is nice and airy. Recipe adopted from Nigella's Christmas muffins.
- 250g plain flour
- 2 ½ tsp baking powder
- ½ tsp bicarb of soda
- 100g caster or Demerara sugar plus extra for the topping
- 1 tsp cinnamon
- a pinch of grated nutmeg
- 2 large oranges
- a few spoonfuls of candied orange peel
- 125ml milk
- 75ml vegetable oil
- 1 large egg
Prepare a 12 cup muffin tin lined with paper or silicone cases. Preheat the oven to 200C/400F/gas 6.
Mix all the dry ingredients (flour, baking powder and soda, sugar and spices) together in a large bowl. Grate in the orange zest, add the candied peel and stir well.Squeeze the juice of the oranges into a jug and top up with milk, up to 200ml. Add the oil and the egg and whisk until combined. Pour into the dry ingredients and fold quickly, without over mixing. Spoon into the muffin cases, sprinkle with the extra Demerara sugar and bake for 20 minutes.