It’s been a while since my last post. Here I am, as long as my poor internet connection allows it. It’s been giving me some pain just like my persistent low back pain (off the record, think twice if you need to undergo a surgery calling for peridural).
Today’s recipe is about an unsual muffin recipe calling for blended orange, the whole thing (except the seeds). I have used this idea a while ago and it seems to give soft cakes and muffins.
At first sight, this might shock you and you will be tempted to reject it. But then you will be missing a nice experiment.
I have used a good orange since Morocco is a great exporter of citrus and I came back to my home country at the right time to enjoy it. I must say I was frustrated in Qatar with all those oranges which tasted so acidic or so old.
Anyway, if you are going to try this orange muffin-cake recipe, use good tasting oranges intented for juice, with a soft and thin skin.
And if you are in Morocco and happen to have some insider info about blood oranges, can you tell me when they became so rare? And if they’re all gone to Europe, can you please leave some behind for local consumption? Thanks!
I’m sorry for the quality of the pictures, I’m re-familiarising with my Moroccan Kitchen. Oh by the way, have I told you that I’m happy to be here beside my so-missed kitchenAid and all other gadgets?
My today’s recipe of orange muffins is adapted from food.com.
- 1 whole orange, quartered and seeds removed (do not peel)
- ½ cup orange juice
- 1 large egg, at room temperature
- ½ cup of butter/oil, mixed
- 1 ¾ cups all-purpose flour
- ¾ cup white sugar
- 1 tsp baking powder
- 1 tsp baking soda
- A pinch of salt
- 1 tsp of vanilla extract (or 1/2 vanilla pod), optional