15 minutes ago
Thursday, March 16, 2017
Such an easy recipe found on the internet, turned out to be one of the most delicious moist muffins of all time.
I mean it.
I received a beautiful box of winter citrus from Limoneira in California, Cara Cara and blood oranges, and needed a recipe.
I found this simple breakfast muffin and it will now be my go to winter muffin.
You whiz everything in the food processor, orange peels, pith, the whole fruit, and add in the melted butter and egg, then pour the wet into the dry, and you have the batter.
It doesn't look like spring is coming anytime soon, so if you can find some good winter citrus, then make these muffins!
Orange Date Muffins: (adapated from this recipe)
1 large Cara Cara orange, washed and cut into quarters (leave skin on)
1/2 cup orange juice (I used blood orange juice)
100g/4oz butter, melted, plus a little extra to grease the muffin tin
1 1/2 cup flour
1 tsp baking powder
1/4 tsp salt
1 tsp baking soda
3/4 cup granulated sugar
1/2 cup pitted dates, chopped
Cut the orange into quarters and place in food processor (with the skin on!).
Pulse a few times. Add in the melted butter, orange juice and egg and pulse again until all ingredients are combined.
In a large bowl, mix the flour, sugar, baking soda and salt.
Pour the wet ingredients into the dry and mix together, adding the chopped dates in last.
If you are using a regular size muffin tin w/ liners, then you should get 12 muffins.....but you know I always use fancy jumbo liners, so I got 8 larger muffins.
Bake at 375F for 22-25 minutes until muffins are set.
Let rest in the tin a few minutes before transferring to a cooling rack.
Great warm or the next a.m. for breakfast with coffee.