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Orange Breakfast Muffins

October 24, 2007

I was delighted to find that due to another recipe I recently made, I just happened to have all the ingredients to make Nigella’s Orange Breakfast Muffins!  This is a recipe I’ve been wanting to make for awhile now and let me tell you, they are heavenly!  One thing that delights me about these is that there is only 1/4 C sugar in the whole batch!  Wooo!

I’ll post the recipe as I made it.  Follow the link above to original recipe.

Orange Breakfast Muffins:

Makes 12 Muffins

6 tbs unsalted butter

1 2/3 C self-rising flour

1/2 C chopped walnuts

1/2 tsp baking soda

1 tsp baking powder

1/4 C sugar

zest of 1 orange

1/3 C + 1 tbs fresh orange juice (for me this was one med. orange)

1/3 C + 1 tbs whole milk  (Normally I would sub 1% here but I just happened to have some whole milk.)

1 egg

1.  Preheat oven to 400°F.  Melt butter and set aside to cool.  Juice orange(s) and grate zest. 

2.  Mix flour, baking soda, baking powder, sugar, walnuts, and zest in large mixing bowl.

3.  In a smaller bowl, mix milk and orange juice.  Whisk in the egg and then the butter (which should be cooled but still melted at this point).

4.  Combine dry and wet ingredients just until dry ingredients are moistened.  Batter will be lumpy.  Do Not Overmix!  This batter is very thick (almost like a dough). 

5.  Pour (you’ll actually have to use a spoon) batter into greased or lined muffin cups/pan.  Bake at 400° for 20 minutes.

*Here’s a tip:

1 C self-rising flour = 1 C all-purpose flour + 1 1/2 tsp baking powder + tiny bit of salt.

3 Comments leave one →
  1. October 25, 2007 3:37 pm


  2. October 26, 2007 4:18 pm

    love the photo!

  3. January 23, 2009 2:17 pm

    It really looks heavenly..


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