Friday, April 2, 2010

Day #52: Moist Orange & Almond Muffins

I was so excited to find the cutest silicone baking pan at Walmart the other day. It makes muffins in the shapes of two different types of flowers. I thought today's Moist Orange and Almond Muffins would be the perfect choice for this new pan. They turned out such a pretty Orange shade and looked like the most delightful flowers. They were pretty yummy too-very light, citrusy, and fluffy. They would be the perfect muffin to serve at a Brunch or Afternoon Tea with your friends.

Tomorrow's Muffin: Easter Muffins

I Corinthians 15:19-20
"And if our hope in Christ is only for this life, we are more to be pitied than anyone in the world. But in fact, Christ has been raised from the dead."

Moist Orange & Almond Muffins

oil or melted butter, for greasing (if using)
2 oranges
about 1/2 cup milk
1 1/2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
heaping 1/2 cup superfine sugar
1/2 cup ground almonds
2 large eggs
6 tbsp canola oil
1/2 tsp almond extract
3 tbsp raw brown sugar

Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12 muffin paper liners.

Finely grate the rind from the oranges and squeeze the juice. Make up the juice to 1 cup with the milk and add the orange rind.

Sift together the flour, salt, and baking powder in a large bowl. Stir in the sugar and ground almonds.

Lightly beat the eggs in a large bowl, then beat in the milk and orange mixture, almond extract, and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until combined; do not overmix.

Spoon the batter into the prepared muffin pan. Sprinkle the raw brown sugar on top of the muffins. Bake in the preheated oven for 20 minutes, until well risen and firm to the touch. Let the muffins cool in the pan for 5 minutes, and then serve warm or transfer to a wire rack and cool completely.

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