Orange and almond muffins with citrus syrup
A recipe from the Good Food collection.
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- 3/4 cup (90 g) self-raising flour
- 3/4 cup (185 g) caster sugar
- 2¼ cups (255 g) ground almonds
- 1/2 cup (125 ml) milk
- 2 eggs, separated
- 2 teaspoons finely grated orange rind
- 125 g unsalted butter, melted and cooled
- 2 tablespoons caster sugar, extra
- 3/4 cup (185 ml) orange juice
- 2 × 5 cm strips orange rind, extra
- 1/2 cup (125 g) caster sugar, extra
1. Preheat the oven to moderately hot 200°C (400°F/Gas 6). Grease 6 Texas muffin holes. Sift the flour into a bowl and stir in the sugar and almonds. Make a well in the centre.
2. Combine the milk, egg yolks, rind and butter in a jug and pour into the well. Fold until just combined—the batter should be lumpy.
3. Whisk the egg whites in a clean dry bowl until soft peaks form. Gradually add the extra sugar, beating well after each addition until the sugar dissolves. Gently fold the egg white into the batter in 2 batches.
4. Divide among the muffin holes. Bake for 25–30 minutes, or until the muffins come away from the side of the tin. Cool briefly, then transfer to a baking tray.
5. Meanwhile, to make the syrup, put the orange juice, extra rind and sugar in a small saucepan and stir over low heat until the sugar dissolves, then simmer for 2 minutes. Remove the rind. Pour syrup over the warm muffins so they soak it up.