Today's recipe is about an unsual muffin recipe calling for blended orange, the whole thing (except the seeds). I have used this idea a while ago and it seems to give soft cakes and muffins.
At first sight, this might shock you and you will be tempted to reject it. But then you will be missing a nice experiment.
I have used a good orange since Morocco is a great exporter of citrus and I came back to my home country at the right time to enjoy it. I must say I was frustrated in Qatar with all those oranges which tasted so acidic or so old.
Anyway, if you are going to try this orange muffin-cake recipe, use good tasting oranges intented for juice, with a soft and thin skin.
And if you are in Morocco and happen to have some insider info about blood oranges, can you tell me when they became so rare? And if they're all gone to Europe, can you please leave some behind for local consumption? Thanks!
I'm sorry for the quality of the pictures, I'm re-familiarising with my Moroccan Kitchen. Oh by the way, have I told you that I'm happy to be here beside my so-missed kitchenAid and all other gadgets?
My today's recipe of orange muffins is adapted from food.com.
For 12 medium or 16 small muffins
Prep: 10 min- Baking: 20 min
- 1 whole orange, quartered and seeds removed (do not peel)
- ½ cup orange juice
- 1 large egg, at room temperature
- ½ cup of butter/oil, mixed
- 1 ¾ cups all-purpose flour
- ¾ cup white sugar
- 1 tsp baking powder
- 1 tsp baking soda
- A pinch of salt
- 1 tsp of vanilla extract (or 1/2 vanilla pod), optional
Preheat oven to 200 degrees C. Prepare a muffin tin (12 to 16, depending on the size) with cases, set aside.
Puree orange quarters in a food processor or a blender along with orange juice.
Add egg, butter and vanilla extract to food processor and combine; pour into large bowl.
Combine dry ingredients together in a separate bowl, then add all at once to orange mixture.
Stir to combine. As always with the muffins: Never over-mix the batter, just stir, no blending, no whipping or beating.
Fill muffin cups about ¾ full.
Bake in preheated oven for 20 minutes; remove from oven and let stand in tin for 5 minutes before
Note: You might decorate with some runny orange icing after the muffins are baked and cooled or orange crumble before you bake them (make a crumbly texture just like the one used in an apple crumble, but instead of adding cinnamon, add orange and lemon zest).
Give it a try, see how moist these orange muffins are, how fragrant. If you are an orange-freak like me, you should be content.