I know, it's been far too long! But I'm back with another recipe... from Pinterest.
This recipe is adapted from Annie's Eats which is a fantastic blog both in appearance and content. I'd really love to re-do the look of my blog and make it more professional but every time I try something new, I mess things up and end up reverting to the original; the very plain.
Oh well, baking is one thing I can do so I guess I'll stick to that!
So this recipe is a very simple orange muffin recipe I adapted and made a couple of mini loaves too. Loaves are a fantastic way to make muffins/cupcakes as gifts for families. Sometimes giving them a cupcake/muffin each is too much and they end up wasting it so this is far better. Just remember to adjust the baking time. The temperature should hardly be adjusted. I always prefer to undercook a cake and check it frequently with a skewer or, if it's a tin, checking to see when the cake has pulled away from the sides of the tin. That is a real telltale sign and you know your cake is done.
This recipe was a bit tricky. I wanted to keep the cakes paler looking and I judged from Annie's photos. Unfortunately, they were too under-done for my & my eaters likings so the slightly more browned version (which hid the orange glaze) was preferred. As always, follow the given recipe first and then adapt it, if necessary, for your palate. Here goes!
INGREDIENTS (makes about 2 dozen muffins/18 muffins with 2 mini 5" loaves)
- 1 cup milk
- Juice of 1 large orange
- 1/2 cup plain yoghurt (I prefer to use greek)
- 2 eggs
- 225g melted butter/margarine
- 3 1/2 cups plain flour
- 3/4 cup sugar
- 1 tbsp double acting baking powder
- 1/2 tsp salt
- Zest of 1 large orange
- Juice of 1/2 an orange
- 1 1/2 cups icing sugar
- Zest of 1/2 an orange
- In a medium bowl, beat together the milk, orange juice, yoghurt, eggs & butter until an even consistency is achieved
- In a large bowl mix the flour, sugar, baking powder & salt with a whisk
- Creating a small well in the flour mixture, pour the wet ingredients into the well and mix until just incorporated
- Finally, fold in the orange zest
- Prepare the muffin/cake tins and evenly distribute the batter
- Bake the cakes in a 180 Degree C heated oven, rotating the cakes about halfway through
- The cakes should take about 20mins
- Let the cakes cool on a cooling rack for about 10 mins
- In a clean bowl, mix the orange juice and sugar for the glaze
- The glaze should be nectar-thick and generously coat the back of a spoon but still have excess dripping off
- If the glaze is too thin, add in more sugar, if too thick, add in more juice
- Once the correct consistency has been achieved, stir in the zest and prepare to ice
- Using a tablespoon, pour about half a tablespoon onto the top of a muffin and allow to run down
- If your cake is a bit uneven and needs a little help in spreading the glaze, use the back of a clean spoon and spread the glaze around in a circular motion
- Continue to glaze the remaining muffins/loaves and leave to set
- Store in airtight container in the fridge if not serving within the next 2 hours