Sunday, January 5, 2014

Mandarin Orange Muffin

02.01.2014 - Nongsa Batam.  Im using the same classic muffin recipe for cherry muffin for Mandarin Orange Muffin.  I have 2 Mandarin Oranges in my fridge.  The whole muffin was great in texture and softeness.  But i still think that the 2 mandarin oranges are not strong enough to taste the orange.  Its quite mild.  But i would use this recipe again for my next orange muffin.

To get a stronger orange flavour muffins, add some orange zest or use 1 whole orange and cut off the 1/2 cup milk ingredients.  1st of all, trim off the thick top and bottom of orange so as it sits flat.  Cut the unpeeled orange into quarters, then each quarter into four and remove any seeds. Put the chopped orange, including skin, and the sugar into a food processor and process with the metal blade until orange is finely chopped. Add the egg, juice, melted butter and process until combined and follow with the dry ingredients....

2 1/2 cups self-raising flour ( all purpose flour add 2 tsp + 2 1/4 tsp baking powder )
3/4 cup caster sugar
1/2 cup Fresh milk
1/2 mandarin Orange Juice, from 2 oranges
1tbsp Concentrate Orange Juice
1 egg, lightly beaten
1/2 cup vegetable oil
1 teaspoon vanilla extract


Preheat oven to 200c bake. 

Combine the flour, baking powder and caster sugar in a bowl, mix well with a whisk. Make a well in centre.

Add orange juices, milk, egg, oil and vanilla. Mix until just combined.  Do not over mixed the batter or the muffins will become very tough. 

Spoon mixture evenly between paper cases. 

Bake for 30 minutes or until golden and just firm to touch. 

Stand in pan for 5 minutes. Transfer to a wire rack to cool

So delicious!

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