Can you please advise. You can find it here. Since I feel that by now I know the basics of food photography, I wanted to go to the next level and take a short photography workshop.
Combine flour, baking powder, baking soda, salt, white sugar and grated orange peel. Secretly, just meeting with a bunch of other food bloggers and photographers excites me just as much as the class itself, but I’ll talk more about that when I actually start the workshop. So glad to chance upon your blog and found this gem. I don't even like orange muffins and I liked them. Thank you xx. While I prefer the flavor of butter in here, you can use oil instead, which will make the muffins even more moist and fluffy. But should you ever find yourself with not-as-good-as-Megan’s oatmeal, or should you be bored with eating oatmeal as oatmeal, or should you be only human in that you would rather have a muffin (which some people like to remind us, wanh wanh WAAAH, is basically cake) than hot cereal, you should laminate this recipe and stick it to the fridge. Make a well in the dry ingredients and pour the wet ingredients into it, then stir with a wooden spoon or rubber spatula just until combined. Nutrient information is not available for all ingredients. Thank you for your comment, Kerry , This is my go-to recipe now, and I make muffins a lot for my sweetheart’s lunchbox.
This one seems more domed. Thank you so much Kimberly! Such a delicate and delicious crumb! That was one of the most delicious muffins I’ve ever had I will definitely come back and look at more of these mesmerising recipes. I used butter and added extra zest. Serve warm, ideally. Thanks Terry! Can you not add white or chocolate chips or cranberries? I once managed to make them at 7:30 am while wearing a wiggly 14-month-old in a sling. Blend 1 tablespoon melted margarine, 1/4 cup brown sugar, 1/2 teaspoon cinnamon and sprinkle on top of each muffin. Many times when baking I have to add flour, subtract sugar and adjust the temp.
Thank you so much for your comment, Kerry!
?? Of course, good oatmeal, like Megan’s oatmeal in the link up there, reheats so well that there’s no reason not to eat it on the second day. I’ve also found that when using oil over butter, the muffins stay fresh for a day longer. That way, the muffins will have a tender crumb, and a soft, bread-like (but not dense) texture.
Just made them and this definitely will become my fav muffin recipe! will the coconut oil flavour be too overpowering ? No problem with sticking? Fifteen minutes were great , might even try fourteen next time for a smidge lighter on the muffin exterior. When fresh, these muffins have a subtle orange taste. I am a rookie baker and I am pretty nervous about messing them up. You can put your imagination into it too and create something special from the base.
Divide the batter evenly between the wells of the prepared muffin tin. They look delicious! Thank you!! I went the oil route and added a cup of frozen chopped strawberries.
I should beg them for the recipe! There is a diner that makes amazing orange muffins.
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