Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup freshly squeezed Natal orange juice
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon Natal orange zest
- 1/2 cup milk
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Zester
- Measuring cups and spoons
Step-by-step instructions:
Preheat the oven to 375°F (190°C). Line a muffin tin with muffin liners.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another mixing bowl, whisk together the melted butter, orange juice, eggs, vanilla extract, and orange zest until well combined.
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Add the milk and stir until just combined.
Spoon the batter into the prepared muffin tin, filling each muffin liner 3/4 full.
Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and let cool for 5 minutes before transferring the muffins to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
5. Temperature:
375°F (190°C)
Serving size:
12 muffins
Nutritional information:
Calories: 206
Fat: 9g
Saturated Fat: 5g
Cholesterol: 54mg
Sodium: 231mg
Carbohydrates: 28g
Fiber: 1g
Sugar: 11g
Protein: 4g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- Unsalted butter can be substituted with salted butter or coconut oil.
- Milk can be substituted with almond milk or soy milk.
Variations:
- Add 1/2 cup of chopped nuts or dried fruit to the batter.
- Substitute the orange juice and zest with lemon juice and zest for lemon muffins.
- Add 1/2 cup of chocolate chips to the batter for chocolate orange muffins.
Tips and tricks:
- Do not overmix the batter as it can result in tough muffins.
- Use freshly squeezed orange juice and zest for the best flavor.
- Let the muffins cool completely before storing or freezing.
Storage instructions:
Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the muffins in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5-7 minutes.
Presentation ideas:
Serve the muffins on a platter with a dusting of powdered sugar and a few slices of fresh Natal orange.
Garnishes:
Fresh Natal orange slices, powdered sugar, whipped cream, or a drizzle of melted chocolate.
Pairings:
Coffee, tea, or hot cocoa.
Suggested side dishes:
Fresh fruit salad, yogurt, or scrambled eggs.
Troubleshooting advice:
- If the muffins are too dry, add a tablespoon of milk to the batter.
- If the muffins are too wet, add a tablespoon of flour to the batter.
Food safety advice:
Store the muffins properly to prevent spoilage and always wash your hands and utensils before preparing food.
Food history:
Natal oranges are a type of sweet orange that originated in Brazil. They are known for their juicy, flavorful flesh and are often used in baking and cooking.
Flavor profiles:
The Natal orange muffins are sweet, tangy, and citrusy with a soft and fluffy texture.
Serving suggestions:
Serve the muffins warm or at room temperature for breakfast, brunch, or as a snack.
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