| Instructions |
Preheat the oven to 200C/gas mark 6.
Melt the butter and set aside. |
| Combine the flour, ground almonds, bicarb, baking powder, sugar and orange zest in a large bowl. |
Measure the orange juice and milk into
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 muffin mixture is that it must never be overworked. |
| Spoon out 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.
Source : Nigella Lawson "Nigella Bites" |
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Recipe
- 75g unsalted butter
-
250g self-raising flour
-
25g ground almonds
-
half teaspoon bicarbonate of soda
-
1 teaspoon baking powder
-
75g caster sugar
- zest of 1 orange
-
100ml freshly squeezed orange juice
-
100ml full-fat milk
-
1 egg
-
12-bun muffin tray lined with 12 paper cases
MAKES : 12
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