Orange Muffins

These days the weather is not so good. We are encouraged to drink more water and eat more fruits to keep our body hydrated. To have some fruits in my pastries, I found I still have some Valencia oranges in my fridge. Something has just clicked in my mind! Orange muffins, here I go!

Oven Temperature: 180C

Baking Time: 15-20 minutes

Yield:  24 big muffins or (12 big muffins and 24 small muffins)

Ingredients:

(A)

250g    Butter (melted at room temperature)

(B)

180g    Castor Sugar

¼ tsp    Sugar

(C)

300g    Superfine Flour

1tsp     Baking Powder

10g      Milk Powder

50g      Ground Almonds

(D)

4          Eggs

(E)

50ml     Orange Juice

1tbsp    Orange Zest

Method:

1. Beat butter on slow speed for 30 seconds. Add in ingredients (B) gradually and beat on high speed for 3 minutes till creamy.
2. Change the speed to low speed and add in eggs one at a time. Mix well.
3. Fold in ingredients (C) and mix well.
4. Blend in Ingredients (E).
5. Spoon the batter into muffin cups and bake in preheated oven at 180C for 15 – 20 minutes.

Orange Chiffon Cake

I never bake a good chiffon cake after I changed my oven. This time, I tried my luck to back another chiffon cake. Surprisingly, I have a baked chiffon cake. It is not soggy like previous one. I am glad that I finally get to know my oven better. Although my cake's outlook is a bit not up-to-standard.  :P

Baking Temperature: 200C (This is my oven temperature for the chiffon cake.)

Baking Time: 30-35 minutes

Mould Size: 9”

Ingredients:

(A)

150g    Superfine Flour

1tsp      Baking Powder

80g      Castor Sugar

1/4tsp   Salt

(B)

45g      Sunflower Oil

4          Egg Yolks

100ml   Orange Juice

1tsp      Orange Zest (I put ½ tsp which caused my cake has less orange aroma)

(C)

4          Egg Whites

60g      Castor Sugar

1/4tsp   Cream of Tartar

Method:

1. For ingredients (A): Sift superfine flour and baking powder into a mixing bowl. Add in sugar and salt. Mix well. Set aside.
2. For ingredients (B): In another bowl, combine orange juice, orange zest, egg yolk and sunflower oil in sequence.
3. Add flour mixture into egg yolk mixture. Mix well. Set aside.
4. In a clean bowl, whisk egg whites. When you see the bubbles, add in sugar gradually then followed by cream of tartar.
5. Whisk the egg white mixture till a soft peak is formed.
6.  Fold egg white mixture into egg yolk mixture.
7. Bake at preheated oven 200C for 30-35 minutes.

  

Cranberry Orange Muffins

Today is International Woman’s Day. It is an official holiday in Afghanistan, Armenia, Belarus, Burkina Faso, Cambodia, China (for women only), Cuba, Georgia, Guinea-Bissau, Eritrea, Kazakhstan, Kyrgyzstan, Laos, Macedonia (for women only), Madagascar (for women only), Moldova, Mongolia, Montenegro, Nepal (for women only), Russia, Tajikistan, Turkmenistan, Uganda, Ukraine, Uzbekistan, Vietnam and Zambia.

Unfortunately, Malaysia does not declare this as an official holiday. Anyway, today we deserve to do what we want and take a good rest.

After a long fighting with my fever, finally I have recovered 80% i.e. no more fever but cough and flu still remain.

Anyway, I decided to bake all my lady friends’ lovely muffins as a gift for the day. Hopefully, they will like it.

Recipe adapted from Food 4 Tots

Baking Temperature: 175C

Baking Time: 20-30 minutes

Yield: 24 muffins (38 x 30mm)

Ingredients: 

250g   Superfine Flour

3 tsp   Baking Powder

1 tsp   Salt

120g   Castor Sugar

2        Eggs (at room temperature, then lightly beaten)

4 tbsp Fresh Orange Juice

2 tsp  Orange Zest

180ml Sunflower Oil

1 tsp  Vanilla Extract

160g   Plain Yoghurt

100g   Dried Cranberries 

Methods: 

1. Put the dried cranberries in a plastic bag. Pour drinking water inside the bag and immediately pour it out. Retaining a little bit of water inside. Leave the plastic bag overnight at room temperature. Pat dry any excess water before use it. 
2. In a mixing bowl, sieve flour and baking powder. Add in sugar and salt. Mix well. Set aside. 
3. In another bowl, whisk together the lightly beaten eggs, oil, yoghurt, vanilla extract, orange juice and orange zest until it becomes creamer. it will be a bit cuddled. DO NOT over-beat the mixture.  
4. Fold the wet mixture into the dry ingredients by using spatula until they are well combined and no traces of flour. 
5. Stir in cranberries and mix well. 
6. Do not over-mix the batter. The batter should be thick ("spoonable" not "pourable").
7. Spoon the batter into muffin cups or you can use piping bag to put the batter until 80% full. 
8. Bake at 175C for 30 minutes. (This is the temperature and time for my muffins. Different oven might have vary temperature and time).