Blood Orange and Pineapple Muffins
A delicious muffin to make when the Moro orange (blood orange) is in season. It is best made with fresh pineapple.
INGRIDIENT
DIRECTION
Step: 1
Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
Step: 2
Mix flour, sugar, baking powder, and salt together in a bowl. Add blood orange zest and juice, butter, and eggs; mix with a wooden spoon until just combined. Fold pineapple into the batter.
Step: 3
Spoon batter into the prepared muffin cups.
Step: 4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a wire rack to cool.
NUTRITION FACT
Per Serving: 182 calories; protein 2.7g; carbohydrates 28.8g; fat 6.6g; cholesterol 38.5mg; sodium 183.7mg.
The best flavour of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which not always rise as well as clear bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.
