So over the weekend I had this grand idea of a doing a ‘fruit based baking’ week on this blog. So as a beginning to that I baked my banana bread again which was just as delicious and heart warming as ever.
Today I thought could be an orange baking recipe. The husband likes to say that, if you leave it to me, all days are orange baking days. I love oranges and that must be evident even in this small list of recipes that I got on this blog. But I could not find a good orange based baking recipe, something that made me want to run to the kitchen and switch on the oven. As I kept looking, I landed on this lemon crumble muffin recipe. It called out to me but I wanted oranges. So, as almost usual, I switched the oranges for lemons.
Then, I wanted to make it eggless because ‘just like that’ I felt like it. After that, I felt a bit guilty about eating all that plain flour and so I figured I could replace that with whole wheat flour. Then, I saw that the recipe asked for melted butter but I did not have an appropriate vessel handy. Since I HAD to make it before my daughter woke up, I substituted oil for butter. At the end of it all, this seems almost like a new recipe. So yay to me! And double yay because it turned out yumm! So yumm that the husband sneaked into the kitchen around midnight and stole a bite.
So here goes –
For the muffin
3/4 cup whole wheat flour
1/2 cup sugar
1/8 tsp baking soda
1/8 tsp salt
1/2 cup curds or yogurt
1/4 cup oil
1 tbsp orange juice
1 tsp grated orange zest
For the crumble
1 tbsp all purpose flour (maida)
1 tbsp sugar
1 tbsp cold butter
1. Preheat the oven to 175C
2. Grease the muffin tray or line it with liners
3. Mix the whole wheat flour, sugar, baking soda and salt
4. Mix the curds, oil, orange juice and orange zest
5. Add the curds mixture to the flour mixture to combine them
6. Pour them uniformly into the muffin tray
7. For the crumble, mix the all purpose flour with the sugar.
8. Add in the cold butter and mix all three till they form a crumbly texture
9. Sprinkle over the muffins
10. Bake the muffins for 25-30 minutes till the toothpick inserted comes clean
11. Set it on a wire rack for 10 minutes to cool and then serve
1. I used the all purpose flour for the crumble because I wanted a contrast between the dark colored muffin and the light colored crumble
2. If you find that the butter is not as cold as it should be and the crumble looked like a dough mix, then put the mixture in the freezer for ten minutes and it should become hard again to form crumbles
3. The original recipe also had a glaze to be added to the muffin after baking, I left it out because I thought it was becoming a case of too much sugar. But you can add it to get in that extra orange taste