Muffins definitely entered the type of roasts (baking) easy, don’t mess up much and are ideal for those moments of despair “I want cake, now!” Or when we need some food to take home dosamigo or at that get-together business (only if there are nice people, right?).
This recipe is from the book Nigella Bites, I made some changes to suit the ingredients I had. In the original, wheat flour with baking powder is used, as I rarely buy this type, I replaced it with chemical baking powder and sodium bicarbonate.
I didn’t have as much faith that they would taste as orange as they did, you’re sure it’s orange. Be careful when grating the peel so you don’t get the white part, which is a bit bitter, okay? 🙂 I added some of the Butterscotch chips to give it a different taste (it will be delicious even without it), in addition to the extra slices of almonds for the finish.
As consuming twelve of these alone would be crazy (and would do tremendous harm to my nutritional re-education to infinity) people distributed calories between oscolleague.
Orange and Butterscotch Muffin
Makes: 12 units
- 25 g sliced almond (or crushed and more to decorate)
- 250 g wheat flour
- 2 teaspoon chemical baking powder
- 1 teaspoon sodium bicarbonate
- 75 g powdered sugar
- 100 mL unflavored yogurt (or milk)
- 1 ovo
- 75 g butter without salt (melted)
- 1 orange (shavings of the peel)
- 100 mL orange juice (about 2 medium oranges)
- 150 g Butterscotch chips (optional; or chocolate drops with dulce de leche)
1 cup: 250mL | 1 tablespoon: 15mL.
- Heat the oven to 200ºC and prepare the muffin pan by applying a small layer of oil on the surface except for the cavities, place the number 0 muffin cups.
- Mix the wheat flour, almonds, baking powder, baking soda, sugar and orange zest (if you use Butterscotch chips, add them too). Mix well and set aside.
- Mix the yogurt, orange juice, egg and melted butter. Mix well.
- Pour the liquid mixture over the dry ingredients and mix with a fork just enough to incorporate everything, do not mix too much.
- Distribute the batter into the muffin tin, taking care to fill each muffin cup about 3/4 full, the batter will rise. Sprinkle additional almond slices over each one.
- Bake for 15-20 minutes, test with a toothpick. Remove from the oven. Warm and accompanied by jam and coffee it is very tasty. 🙂
Butterscotch chips: unfortunately they are not sold in Brazil, I received my package as a gift from friends who went abroad.
