These orange muffins are really an exercise in how you can change up my basic muffin recipe. If you examine the two recipes closely, you’ll see that proportion-wise the ingredients are almost the same, and the directions are identical.
In this post, I’m going to walk you through the thought process behind creating your own muffin recipes.
The first thing you have to do is to decide what you’re going to add to the recipe. In this case, I know I wanted to use fresh oranges. So what are the important parts of an orange for baking? There’s juice, zest, and fruit sugars. Okay, now we can work on the substitutions.
In a basic muffin recipe, you’ll need a cup of dairy/liquid. I found that each orange generally yields about 1/2 cup of juice. So add another 1/2 cup of yoghurt to make up the cup of liquid. If you’ve got an especially dry orange, you might need to juice another to get the 1/2 cup of juice. However, if you’re only a little short of the 1/2 cup mark, don’t fret, just top it up with a little more yoghurt.
Flavouring the muffin is simple. Just add in the zest. If you want to kick it up a notch, or if you’ve decide to use bottled orange juice, add 1/2 tsp of orange essence.
We’ve also got to remember oranges are sweet. I cut down the 200g of sugar in the base recipe by half to accommodate the sugars in the orange juice.
And voilà! You’ve got a whole new muffin recipe!
- 270g all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- Zest of one orange
- 100g sugar
- 1/2 cup yoghurt
- 1/2 cup freshly-squeezed orange juice (about one orange)
- 1/3 cup vegetable oil
- 1 egg
Makes a dozen muffins.
Step 1: Preheat your oven to 200°C (400°F). Line your muffin tray with paper cups.
Step 2: In a large bowl, sift together the dry ingredients. In another bowl, add the wet ingredients and stir well to combine.
Step 3: Add the wet mixture to the dry mixture. Fold gently until you get a lumpy batter.
Step 4: Fill each muffin cup only three-quarters full, either using spoon or a 56mm disher.
Step 5: Bake for 22 minutes.