Orange and Raspberry Muffins

Raspberry and Orange Muffins

Take a light, spongy muffin, add the citrussy tang of deliciously sweet oranges and the equally tangy sweetness of raspberries and you have another of my favourite combinations for Summer. The flavours complement each other really well – hopefully when you’ve made them you’ll love them as much as I do. Here’s how to make them:

Ingredients:

  • 200g butter
  • 200g caster sugar
  • 300g self raising flour
  • 4 medium eggs
  • 3 tablespoons milk
  • Zest and juice of 1 small orange
  • 50g raspberries

Equipment Needed:

  • Mixing bowl
  • Metal dessert spoon (+ 1 additional to help you spoon the mixture into the cases)
  • Tablespoon
  • Scales
  • Measuring jug (or a large mug will be fine!)
  • Whisk
  • Paper muffin cases (or silicone for the environmentally conscious!)
  • 12 hole muffin tin
  • Cooling rack
  • Zester/fine grater

Method:

  1. In a mixing bowl, cream softened butter and sugar in a bowl until the mixture is light and fluffy (to cream the two, use a metal spoon and press and drag the mixture against the side of the bowl…you’ll hear the sugar crunching)
  2. Add the flour to the bowl
  3. In a jug, whisk the milk and eggs together
  4. Add to the mixing bowl and combine gently in a figure of 8 movement until smooth (be careful not to overwork the flour by stirring to vigorously)
  5. Add the zest and juice of a small orange and the raspberries to your mixture and stir gently to combine
  6. Spoon the mixture into paper cases and bake in the oven (Gas Mark 5/200 degrees Celsius) for 20-25 minutes (when you check your cakes are ready press the top gently…if it springs back, it’s cooked)
  7. Leave to cook on the rack

If you like this recipe, why not try my delicious Raspberry and White Chocolate Muffin recipe?

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