I hate wasting food. I really, really do. On the flip side, few things make me happier than turning a handful of leftovers into something delicious.
Monday night I found that a nearly full 600ml bottle of cream had turned ever so slightly iffy. I also had five plums (only a bit withered), and an orange that no-one wanted to eat. Now to you these items might just say ‘time to clean out the fridge’, but to me they said firmly ‘muffins!’.
I made two batches: these orange and nutmeg ones (recipe below), which have been a favourite for ages, and a Smitten Kitchen plum and poppyseed muffin that you can find the recipe for here. For the plum muffins I added yoghurt to my iffy cream to sour it further rather than using sour cream, and also added some home made plum jam as I didn’t have quite enough plums. It was also my first time making muffins with browned butter, and I have to say you can really taste the difference!
For the orange muffins, I really love nutmeg, so use quite a lot, but you may want to start with half a nutmeg if you’re not sure about using those quantities. Despite the spice levels, these are a simple muffin, so are very nice with butter and jam or marmalade as well as plain.
Orange and nutmeg muffins
Adapted from an Orangette recipe
- 250g plain flour
- 150g brown sugar
- 3 tsp baking powder
- zest and juice of one orange
- 1 whole nutmeg, grated
- 1/2 tsp salt
- 180ml cream
- 1 egg
- 60ml rice bran oil (or other bland oil)
- milk (to make orange juice up to 180ml)
Preheat oven to 200C (180C fan forced). Line a 12 cup muffin tray with paper or silicon liners.
Whisk together the flour, sugar, baking powder, orange zest, nutmeg and salt in a large bowl until there are no large lumps. Pour orange juice into a measuring jug and add enough milk to make 180ml. Add the cream, egg and oil and whisk together until smooth. Pour wet ingredients into the flour, and fold together with a large spoon until just combined.
Scoop the mixture into the muffin cups, and bake for approximately 20 min until well risen and golden brown, and a taster comes out clean. Allow to cool in the tin for a few minutes before turning out onto a rack.
After the first day these are better warmed slightly, but they also freeze very well.
I’m so with you… I hate wasting food too. Great recipe!
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Beck @ Goldenpudding said:
Love it, love it! The gorgeous thing is, that you probably wouldn’t think of wasting so much cream on muffin or cake mixture if it weren’t iffy, and yet cream is sooooooo good to use instead of milk.
Beck @ Goldenpudding said:
Thought you’d approve 🙂
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