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.
Serves1212
Cook time20 mins20 minutes
Prep time10 mins10 minutes
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
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