Valencia orange muffins
( MAKES 10 MUFFINS )
In season from November until February, locally grown Valencia oranges make great sweet muffins.
|2||Valencia oranges, washed and dried|
|2 cups||Self raising flour|
|½ cup||Caster sugar|
|1||Egg, lightly beaten|
|5 tsp||Cream cheese|
|10 slices||Oranges, for topping|
- Heat the oven to 200C. Place 10 large unbleached paper baking cases (cups) in a muffin tray.
- Finely grate the zest of both oranges and set aside. Melt the butter and allow to cool.
- Sift the flour into a large bowl and add the sugar. Mix together the egg, milk, orange zest and cooled butter. Add to the flour and using a spatula gently mix together, being careful not to overmix. (Be careful not to beat as you will end up with muffins that form peaks and become tough as they bake).
- Spoon the mixture into the paper cases. Pop a cube of cream cheese into each muffin, pressing down a little into the mixture. Place an orange slice on top of each muffin. Place in the oven and bake for 15-20 minutes until the muffins are golden on top and springy to the touch.
- While the muffins bake – place the orange juice and caster sugar in a small bowl – no need to mix. Remove the cooked muffins from the oven and while they are hot, brush the tops with the orange and sugar mixture. Lift muffins on to a wire rack to cool.
- Serve sprinkled with ground cinnamon if wished. Orange and cinnamon make a great flavour combination.