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.
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Serves
12
Prep
10m
Cooking
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
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.