Nigella Lawson Orange Breakfast Muffins

Aku suka makan muffin-panas-baru-keluar-oven. Kalau muffin sejuk ni tak masuk tekak. Perasaan aku macam rasa manisnya tu terlekat kat kerongkong. So sebab aku ni mengada-ngada, makanya terpaksala aku buat muffin sendiri tiap kali teringin. Tapi OK la.. preparation time pun pun tidak la lama sangat. Dalam 10-15 minit je. Boleh buat sambil tengok cerita Matahari yg sengal tuh ( aku ni tak habis habis kutuk cerita ni... tapi tengok jugak heheh)

Actually dah byk resepi muffin yg aku try. Basically dari segi rasa tak byk beza. Tapi the trickiest part ialah nak dapat tekstur yg bagus dan muffin yg naik cantik.

So hari ni aku nak kongsi resepi muffin yg aku rasa teksturnya best.



Gambar guna gambar hiasan jer sebab aku malas nak amik gambo.

Resepi diambil dari sini

Ingredients

* 75 g unsalted butter
* 250 g self-raising flour
* 25 g ground almonds ( kadang2 aku substitute dgn grated carrot, pun sedap juga)
* 1/2 teaspoon bicarbonate of soda
* 1 teaspoon baking powder
* 75 g caster sugar
* 1 orange, zest of
* 100 ml freshly squeezed orange juice
* 100 ml full-fat milk
* 1 egg

Directions

1. Preheat the oven to 200?C/gas mark 6.

2. Melt the butter and set aside.

3. Combine the flour, ground almonds, bicarb, baking powder, sugar and orange zest in a large bowl.

4. Measure the orange juice and milk into a jug and whisk in the egg and then the cooled, melted butter.

5. Now pour the liquid ingredients into the dry ingredients, mixing with a fork as you go. The batter will be lumpy but that's as it should be: you want everything to be no more than barely combined. The whole point of muffin mixture is that it must never be overworked.

6. Spoon out the mixture equally into the muffin cases and cook for 20 minutes.

7. Remove, in their paper cases, to a wire rack and let cool slightly (but not completely) before devouring.

Important tips: (mula-mula aku tak percaya, tapi setelah dicuba mmg betul) The truth is that a heavy, lumpy batter makes for the lightest muffin.