Winter in Bangalore (if it can be called winter at all!) is a lovely time. We have a crisp chill in the air but the sun shines brightly and the sky is a gorgeous blue with dots of white clouds. What is also wondrous at this time is Oranges. One of my favorite fruits. Orange juices in cartons might have all but killed the joy of eating one, but there is nothing like a sweet citrusy orange to add that zing to your morning brekkie or evening snack or dinner time…you get the drift! An orange is one fruit that I eat with utmost care, not because it’s delicate but because my grandmother (bless her soul) had fed us with scary stories. She claimed that if we swallowed an orange seed, an orange tree would grow in our stomach and sprout leaves from our ears! Yes, she was quite the graphic storyteller! In such circumstances, my sisters and I all but spat the seeds out as soon as it touched our tongues. And since we had a lovely balcony that overlooked the road, the recipients of the seeds would always be unsuspecting passers-by! We would duck and giggle and continue the attack. So it’s with fond memories that I look forward to orange season every year. Brings the little rascal out in me!
Orange-Raisin Muffins
Prep time: 15 mins
Baking time: 20 mins
Makes: 8-10
What you need:
3/4 cup sultanas/ raisins
2 Tbsp Honey
Zest and juice of 1 Orange
1/4 cup Milk
1 cup natural Yoghurt
50g Butter, Melted
1 egg
2 cups plain Flour, sifted
2 tsps Baking powder
1/3 cup Castor sugar
What to do:
Preheat oven to 190’C. Lightly greese a non stick muffin pan.
Place sultanas, honey, orange zest and juice in a small saucepan and bring to a boil. Remove from heat and allow to cool.
Beat egg, mix with milk, yoghurt and melted butter. Combine with the orange sauce. Add to the dry ingredients and stir until just combined. Spoon into prepared muffin pan and bake for 18-20 minutes. Cool on a wire rack. Makes a lovely addition to your morning cuppa!
P.S. The sultanas may seem like a lot, but all the orange flavor is concentrated in them. Also the sultanas are what give the muffin sweetness. IF you like you’re breakfast sweet, then go ahead and increase the sugar to ½ cup.
DO NOT leave the muffins in longer than 20 mins as they will turn as tough as hockey pucks. If you want to see a little more colour on the top of the muffins, give it an eggwash. (lightly brush some beaten egg over the muffin in the last 5 mins of baking.)
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