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 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.