I'm queen of the muffins! Errr...okay, maybe not queen then. Afterall I'm no Alison Holst or Allyson Gofton. So let me try that again - I'm a fan of homemade muffins. There. Much better.
Muffins were the first type of baking that I could do right from the start without mucking it up. I'm still a pretty amateurish baker and since beating my first batter with the wooden spoon, my baking repertoire has not increased as much as I would've liked to. But muffins I can do. You'll notice that muffins have featured a few times on my blog - would have been more if I bothered to take photos and blog every single time I churn some muffins out.
Although muffins are a regular fixture at home, I don't often buy muffins or order them at a cafe. A lot of places serve these humongous Texas-sized muffins that seem to give you a false sense that it's great value for money - afterall you get these volcanic eruption like concoctions that seem to be brimming with whatever it is. Bite into one and you'll often noticed that there's all but 4 blueberries, no taste of real butter and the overly sweet taste of white chocolate flavouring with no chocolate in sight. Right? So homemade muffins have got to be better! They're so easy and quick to make and depending on what flavours/type you want, the ingredients are so affordable.
Also, have you noticed that muffins don't make much of an appearance on blogs? Anyway, I have. Wonder if it's because it's quite 'juvenile' as far as baking goes. I suppose it may not make a food blogger come across much as a foodie if he/she blogs about baking muffins. Hmm... Yes, it would be major wows if I was able to present to my readers fancy red velvet cupcakes with Italian buttercream frosting topped with sprinkles of jewel-coloured sugar. Don't think I haven't thought about baking some of those! But seeing that the success/failure ratio with my baking is often weighed favourably to the latter...
I present to you, my Orange and Honey Muffins. Aka Sunny Muffins! (stop sniggering!!)
And yes, I'm juvenile. Sometimes.
These have been nicknamed by moi 'Sunny Muffins' as a sort of fist shake towards the miserable summer we had this year. A sort of I'll-show-you. Now that we're in the middle of autumn with more sunny and warm days that we had over summer, I wanted to capture (in desperation) the feel of summer in my next batch of muffins. These orange ones I decided, would do just that.
So. Do you bake muffins at home much? Would you admit to baking them then? ;-p
I think maybe this is an Alison Holst recipe - I've got a lemon version of this scribbled on my recipe notebook from way back but no name. I've sub'd the lemons to oranges and added honey for this batch.
2 cups flour
4 tsp baking powder
1/4 cup granulated raw sugar (original recipe just uses white granulated)
2 oranges, from which you need:
i) grated orange rind,
ii) 3/4 cup orange juice (if not enough top up with milk)
1/4 cup honey (I used Blue Borage because that's what was in the pantry)
- Preheat oven at 200C. And prepare your muffin tin - I line mine with cupcake/muffin papers.
- Melt the butter and honey together, and let cool.
- In a large mixing bowl, whisk the flour, baking powder, sugar and orange rind together well.
- Beat egg and orange juice together.
- Make a well in the middle of the flour mixture and add all your wet ingredients to the flour. Stir to mix until dry ingredients are just wet, do not over mix. Your batter should look a little lumpy and not smooth.
- Fill your muffin tin up 3/4 of the way - drop spoonfuls of the batter into your muffin tin.
- Bake for 10-12 minutes, until the muffins are light golden and cooked through.
Sweet New Zealand, hosted by the super-baker Frances of Bake Club.