Blood Orange and Almond Muffins

Blood Orange and Almond Muffins with Candied Blood Orange Slices

I’ve made a few howlers in the kitchen recently.  I tried my hand at making Pastel de Nata for the first time the other day, and I don’t know if it was me or whether the recipe was a stinker but I bit into one and it was basically a quiche/scrambled egg cup.  Yeesh!  You win some, you lose some, I guess.  (Try asking Sunny about the chilli and chocolate chicken I once made for him.  *shudders*)

Anyway, I wanted to bake something summery – since the weather’s cheered up over the last few days – but after the whole Pastel de Nata fail wanted to keep things a bit simple, so I came up with these Blood Orange and Almond Muffins.  I made them yesterday morning before it got really hot, then went out for a walk around the field with Bungle.  They were the perfect treat to come back to, but honestly, the best part about them is the candied blood orange segment on top.  Yum.

Blood Orange and Almond Muffins (with candied Blood Orange segments)

Ingredients

  • 200g self raising flour
  • 1stp baking powder
  • 1stp ground cinnamon
  • 50g ground almonds
  • 100g demerara sugar
  • 2 eggs
  • 125 ml milk 
  • 4 tbsp melted butter 
  • Zest of 2 Blood Oranges (save the juice for the glaze)

For the candied Blood Oranges and Glaze:

  • 2 Blood Oranges cut into slices
  • 200g caster sugar
  • 200ml water
  • For the glaze gradually add some icing sugar to your blood orange juice until you reach the consistency you want.
  1. Preheat the oven to 180° and fill a muffin tray with muffin cases.
  2. In a large bowl, mix together your dry ingredients – that’s the flours, ground cinnamon, baking powder, ground almonds and sugar.
  3. In a separate bowl whisk together the eggs, milk and melted butter before stirring it into the dry ingredients.  Once combined, mix in your blood orange zest.
  4. Share the batter between twelve muffin cases, then bake for 20 minutes.
  5. Once the muffins are cooked, set them aside and leave them to cool.
  6. To make the candied blood oranges first bring a deep saucepan of water to the boil and soak the blood orange slices for 3 minutes until the peel is soft.  Have a bowl of cold water ready, and drop the slices in there to cool.
  7. Heat up a saucepan with the sugar and water – don’t be tempted to stir, leave it until the sugar all dissolves and then add the blood orange slices.  Let them simmer in the sugar water for 30 minutes, making sure you soak both sides, then put them on a sheet of baking paper and leave to cool.
  8. Glaze the muffins and then top with a candied blood orange segment. 🙂

Have a great weekend everyone – enjoy the sunshine! (…while it lasts!) 🙂

Orange & Almond Loaf Cake

If you saw my post on Blood Orange Doughnuts then you’ll know how obsessed I am right now with using them to make perfect Calpol-pink icing.  I mean, who knew?  Seriously, my days of using food colouring are over, and now I’m on the hunt for other fruits that’ll work in my icing crayon box.  And if I find any, I’ll let you know 🙂

I’m also a tad obsessed with Loaf Cakes – mostly because they’re so easy to make as long as you’ve got the right tin!  For this one, I played around with my Lemon and Pistachio Drizzle Cake recipe and instead made an Orange and Almond version.

Orange & Almond Loaf Cake

Ingredients

  • 100g caster sugar
  • 100g butter or marg (you can even use olive oil)
  • 100g self raising flour
  • 2 eggs
  • 50g ground almonds
  • tbsp baking powder
  • zest of one orange (I used a blood orange for the pink icing, but a normal orange will do if you’re not into that)
  • juice of one orange
  • powdered sugar
  1. Set the oven to 180 and grease a small loaf tin.
  2. Cream together the fat and sugar and then lightly beat in the eggs.
  3. Next add the flour, baking powder, ground almonds and orange zest and stir until the mixture has combined to make a fluffy batter.  Pour into the tin.
  4. Cook for around 40 minutes – or until a skewer inserted into the cake comes out clean.
  5. Use the juice and powdered sugar to make the icing; it’s all down to preference, you’ll need around a 3:1 ratio of sugar to juice, but it take take a little trial and error to get the exact texture and pigment/flavour you’re after.