Orange Muffins
Orange flavor is my mom’s favorite and I have tried it in cakes, muffins, cookies, bars and some Indian sweets as well. Here is one recipe from that collection.
This recipe is for a 6 cavity muffin tray. Double the recipe for 12 cavity tray.
I prefer to use wooden, or ceramic spatula when baking as some ingredients might especially fruits tend to give a bitter taste when a steel spoon is used.
Orange Muffins
Course: DessertCuisine: AmericanDifficulty: MediumServings
6
MuffinsPrep time
20
minutesBaking time
20
minutesIngredients
Cake Flour – 1 cup
Granulated Sugar – 2 TBS + 2 tsp
Salt – ¼ tsp
Baking Soda – 1 tsp
Vegetable Oil – 2 TBS
Orange Juice – 2 TBS
Milk – 6 TBS
Flaxseed mix – 1 tsp flaxseed powder + 1 TBS water
Orange rind – ¼ tsp
Water – 4 TBS
- For Topping
Chopped Walnuts – 2 TBS
Brown Sugar – 2 TBS
Cinnamon Powder – ¼ tsp
Orange rind – 1/8 tsp
Directions
- Add 1 tsp flaxseed powder in 1 TBS water, mix well. Keep aside to rest for 15 mins
- Pre-heat oven to 200°C or 400°F
- Mix all the dry ingredients together
- Toss chopped walnuts with the dry mix
- Mix all wet ingredients together
- Add flaxseed soak to this wet mixture and mix well
- Add orange rind to this mix
- Add 1 drop of orange food color to wet ingredients (optional)
- Grease a 6 cavity muffin tray or use muffin paper liners
- In a bowl, mix topping ingredients together; keep aside
- Mix wet and dry ingredients together, stir with a wooden spoon until combined. Do not overmix. You might a little fizz develop as the baking soda reacts with the orange juice. This is normal.
- Pour batter into muffin tray cavities with the help of a wooden or plastic spoon
- Spread spoonful of toppings on top of each muffin
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.