This fragrant orange muffin, combined with warm tea, is perfect for breakfast and as a snack at any time of the day.
Summary
| Cook Time | 45 mins |
| Course | Dessert |
Ingredients
Ingredients- Flour – 1 3/4 cups (220 g)
- Baking powder for dough – 1 teaspoon.
- Baking soda – 0.5 teaspoon
- Salt – 0.25 teaspoon.
- Nutmeg (ground) – 0.25 teaspoon
- Cloves (ground) – 0.25 teaspoon
- Granulated sugar – 0.5 cup
- Buttermilk or sour milk (low fat) – 0.5 cup
- Pecan (or walnut), (toasted) – 0.25 cup + 1 1/2 teaspoon. (finely chopped and toasted)
- Milk (low fat) – 3 tbsp
- Vegetable (ideally canola) oil – 3 tbsp
- Jam or preserves (orange) – 3 tbsp
- Zest (orange, grated) – 2 teaspoon.
- Eggs (large) – 2 pcs.
- Vegetable oil
- Powdered sugar – 0.5 cup
- Orange juice (freshly squeezed) – 1 tbsp
Instructions
- Preheat oven to 175 degrees.
- In a large bowl, combine the flour and the following 5 ingredients, up to and including cloves. Stir. Make a depression in the center of the mixture. Add granulated sugar and the next 7 ingredients (excluding 1 1/2 teaspoons of nuts), up to and including eggs, and stir until smooth.
- Pour the dough into a greased baking dish 20×10 cm. Bake the orange muffin at 175 degrees for 45 minutes until tender. Check readiness with a toothpick. Let the orange muffin cool in the pan for 10 minutes, then remove and let cool completely.
- Stir the icing sugar and juice until smooth. Pour the mixture evenly over the orange muffin and sprinkle with 1 1/2 teaspoon. nuts.
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