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
- 1/2 cup milk
- 2 large eggs
- 1/2 cup candied succade, chopped
- 1/4 cup fresh orange juice
- 1 tablespoon orange zest
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Zester
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a muffin tin with muffin liners.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together the melted butter, milk, and eggs.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Fold in the chopped succade, orange juice, and orange zest.
6. Spoon the batter into the muffin liners, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool for a few minutes in the tin before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 muffins
Nutritional information:
Calories: 212
Fat: 9g
Carbohydrates: 30g
Protein: 4g
Sodium: 224mg
Sugar: 14g
Substitutions for ingredients:
- Candied succade can be substituted with candied orange peel or dried cranberries.
- Fresh orange juice can be substituted with orange extract or orange liqueur.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the batter for added texture.
- Top the muffins with a glaze made from powdered sugar and orange juice.
- Add a teaspoon of cinnamon to the batter for a warm, spicy flavor.
Tips and tricks:
- Don't overmix the batter, as this can result in tough muffins.
- Use a cookie scoop to evenly distribute the batter into the muffin liners.
- Store the muffins in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the muffins in the microwave for 10-15 seconds or in a 350°F (175°C) oven for 5 minutes.
Presentation ideas:
Serve the muffins on a platter with a dusting of powdered sugar and a sprig of fresh mint.
Garnishes:
Dust the muffins with powdered sugar or top with a dollop of whipped cream.
Pairings:
Serve the muffins with a cup of hot tea or coffee.
Suggested side dishes:
Pair the muffins with a fruit salad or yogurt for a light breakfast or snack.
Troubleshooting advice:
- If the muffins are too dry, try adding a tablespoon of milk to the batter.
- If the muffins are too wet, try adding a tablespoon of flour to the batter.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the recipe.
Food history:
Succade is a candied fruit that was popular in medieval Europe. It was often used in sweet breads and cakes.
Flavor profiles:
The muffins have a sweet and citrusy flavor, with a slightly chewy texture from the succade.
Serving suggestions:
Serve the muffins for breakfast or as a sweet snack.
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