Upside Down Orange Muffins
Beautiful muffins served upside down to showcase caramelised orange slices. The recipe uses both orange slices, zest, and juice.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Servings: 12
Ingredients:
4 Oranges
200 g Plain flour
1 tsp Baking powder
a pinch of Salt
120 g Caster sugar
60 g Butter (melted ) / Vegan butter
100 ml Olive oil
70 g Condensed milk
1 tsp Vanilla extract
Recipe:
- Preheat the oven to 180C/160c fan/4 gas mark. Slice two washed oranges (you need 12 slices) and spread the slices in the greased muffin tin. Set aside.
- Zest 2 oranges and juice separately to get 100 ml orange juice.
- In a large mixing bowl, mix together the flour, baking powder and salt.
- In another bowl, combine the sugar and orange zest. Rub the zest into the sugar with your fingers until the sugar is fragrant and a light orange colour.
- Add the orange juice, condensed milk, melted butter, olive oil and vanilla to the sugar. Whisk until combined. Pour into the flour mixture and whisk until combined.
- Pour the batter into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted into the centre comes out clean. Let the cake cool completely in the pan. Remove and enjoy.
How to store
Wrap up and store at room temperature for up to 3 days, or in the freezer for up to 2 months.
