Orange sunshine muffins

These zesty muffins are the perfect lunch-box filler or after-school snack. Get ahead by whipping up a batch to pop in the freezer.

12

10m

20m

Ingredients

  • 2 cups (300g) self-raising flour
  • 1/2 cup (75g) wholemeal self-raising flour
  • 90g lite butter, chilled, chopped
  • 3/4 cup (165g) caster sugar
  • 1 tbs finely grated orange rind
  • 1 cup (250ml) buttermilk
  • 1/4 cup (60ml) orange juice
  • 1 Coles Australian Free Range Egg, lightly whisked
  • Orange wedges, to serve (optional)

Orange icing

  • 1/2 cup (80g) icing sugar mixture
  • 1 tbs orange juice

Method

STEP 1 

Preheat oven to 180°C. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases.

STEP 2

Place combined flour in a large bowl. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the sugar and orange rind. Make a well in the centre.

STEP 3 

Add the buttermilk, orange juice and egg. Stir until just combined (don’t overmix).

STEP 4 

Divide the mixture evenly among paper cases. Bake for 25 mins or until a skewer inserted in the centres comes out clean. Transfer to a wire rack to cool.

STEP 5 

To make the orange icing, if using, place icing sugar in a bowl. Stir in enough orange juice to make a runny paste. Top muffins with orange wedges, if desired, and drizzle with icing.

Dietary information

Nut-free
Peanut-free
Soy-free
Sesame-free
Vegetarian

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.