Ingredients for Nigella Lawson Orange Breakfast Muffins
- Unsalted butter, to serve
- Self Raising Flour
- Ground Almonds
- Bicarbonate Of Soda
- 2 tsp baking powder
- Caster Sugar
- Orange, Zest Of
- Orange Juice
- Full Fat Milk
- Egg
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How to Make Nigella Lawson Orange Breakfast Muffins
- Preheat your oven to 200°C (180°C fan/Gas Mark 6). Line a 12-cup muffin tin with paper cases.
- In a large bowl, whisk together the flour, baking powder, and sugar.
- Add the grated orange zest, then stir in the eggs, milk, and melted butter. Don’t overmix; a few lumps are perfectly fine!
- Divide the batter evenly among the muffin cases, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a skewer inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Serve warm, split open, and generously spread with unsalted butter, your favorite jam, marmalade, or honey.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
60g
Fat
36g
Carbs
15g
