These tangy orange muffins are simple to make; perfect for bake sales, picnics, or parties.
These zingy orange muffins are flavoured with fresh orange rind. To add even more of a punch of orange flavour, substitute some of the milk for freshly squeezed orange juice instead. Low-fat milk is used to make these orange muffins and keep the fat count low. This recipe makes 12 muffins in just 30 minutes.
- 240ml low-fat milk
- 1 egg, beaten
- ½tsp salt
- 1tbsp baking powder
- 3tsp granulated sugar substitute
- 250g sifted all-purpose flour
- 60g margarine, melted
- 2tsp finely grated orange rind.
Preheat oven to 220°C/425°F/Gas Mark 7. Spray muffin tin with non-stick coating agent.
Sift dry ingredients into medium-size bowl.
In separate bowl, combine egg with milk, margarine, and orange rind. Beat with fork or whisk to mix thoroughly.
Make a well in center of dry ingredients. Pour in liquid ingredients; stir quickly until dry ingredients are just moistened and mixture is still slightly lumpy.
Divide batter into muffin cups, filling each two-thirds full.
Bake 15 to 20 mins, or until golden brown and toothpick inserted in center comes out clean. Loosen edges of muffins. Let stand 1 or 2 minutes. Turn onto cooling racks.
Top tips for making orange muffins
If you want to decorate these muffins, top with a simple vanilla buttercream icing so it doesn't overpower the taste of the orange.