Sunday, March 30, 2014

Ingredients list:

1/3 cup sunflower oil
1/3 cup honey (or syrup)
1 teaspoon vanilla extract
1 cup fresh orange juice
1/2 cup orange marmalade

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda 
1/2 teaspoon salt
1 tablespoon orange zest
2 teaspoons ground ginger
2 tablespoons minced dried figs

Instructions:

1. Preheat oven to 375°F. Lightly oil a 12-cup muffin tin; set aside. 

2. Place the sunflower oil, honey, vanilla, juice, and marmalade into a blender or food processor and blend until thoroughly mixed, about 30 seconds. 

3. In a separate large bowl mix the remaining ingredients (except the figs). Add the wet ingredients to the dry, and mix gently to combine. Stir in the figs and mix just enough to distribute evenly through the batter. 

4. Fill the muffin tins to the top. Bake until the muffin tops are just golden brown, about 20-25 minutes. Allow to cool slightly in the pan before removing to a rack or plate to cool or to serve warm.

Related Posts:

  • Nashi crumble muffins 300g (2 cups) self-raising flour, sifted 155g (3/4 cup) caster sugar 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 125ml (1/2 cup) vegetable oil 125ml (1/2 cup) buttermilk 2 eggs 1 teaspoon vanilla extract 1 large na… Read More
  • Hot cross muffins 300g (2 cups) self-raising flour 1 teaspoon mixed spice 1/2 teaspoon ground cinnamon 80g (1/2 cup, lightly packed) brown sugar 135g (3/4 cup) sultanas 85g (1/2 cup) dried apricots, finely chopped 2 eggs, lightly whisked 18… Read More
  • Bolognese muffins 1/2 cup extra light olive oil 1 small brown onion, finely chopped 1 garlic clove, crushed 2 teaspoons fresh thyme leaves 200g lean beef mince 1 tablespoon tomato paste 125g cherry tomatoes, quartered 2 tablespoons tomato s… Read More
  • Snack box muffins Olive oil spray 225g (1 1/2 cups) self-raising flour 1/2 teaspoon baking powder 175g Kent pumpkin, peeled, seeded, coarsely grated 125g can corn kernels, drained 50g prosciutto or shaved ham, coarsely chopped 25g (1/4 cup)… Read More
  • Blueberry and coconut muffins 300g (2 cups) self-raising flour 155g (3/4 cup) caster sugar 35g (1/3 cup) desiccated coconut 125g butter, melted 125ml (1/2 cup) buttermilk 2 eggs, lightly whisked 125g punnet blueberries Step 1 Preheat oven to 180°C. … Read More

0 commentaires:

Post a Comment

Categories

Blog Archive

Powered by Blogger.