Orange & Almond Muffins

 
I usually like to bake something at the weekend for us to enjoy with a leisurely drink, either at breakfast or at some point during our busy day.  These delicious muffins fit the bill perfectly.
 
Tender and moist Orange muffins filled with the crunch of flaked almonds, topped with more flaked almonds and then sweetly glazed with some orange marmalade after baking. 
 
The original recipe comes from a book by the Australian Women's Weekly entitled "Madeleines, Muffins & More."
 
Its a great baking book, about the size of a magazine, and is filled with loads of recipes for small and delicious bakes and cakes, both sweet and savoury.
 
The original recipe makes 12 delicious muffins.  I have adapted it to make only six. because we are a small household, and I reckon some of you are as well. 
 
Its a fabulously moist muffin with a beautiful texture . . .
 
The orange flavor comes from the use of orange zest in the batter and then a quantity of orange marmalade which is used both in the batter and then again in the bitter sweet glaze that is spooned over the finished muffins while they are still warm.
 
There is a bit of crunch in the muffin as you stir some flaked almonds in the batter.  These also add flavor . . .
 
More are sprinkled on top of the batter prior to baking  . . .  they get all toasty.  I love toasted nuts, don't you?  I believe that toasting enhances the flavours of all nuts. It somehow makes them nuttier! 
 
I used my favorite Bonne Maman Bitter Orange Marmalade for these. 
 
Marmalade is something we always have in the house.  You can use whatever kind you prefer.
  
Just look at that lovely texture.  These were incredibly tasty and went down really well with a nice hot cuppa.
Yield: 6Author: Marie RaynerPrint Recipe
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Orange & Almond Muffins

prep time: 10 minscook time: 25 minstotal time: 35 minsThis small batch muffin recipe yields six beautifully flavoured muffins, with a moist and tender crumb. It boasts  a crunchy toasted almond topping and a tangy orange marmalade glaze!  You can easily double the ingredients to make 12.

ingredients:

• 150g self raising flour (2 cup plus 1/2 TBS)
• 65g butter, cut into bits (4 1/2 TBS)
• 40g flaked almonds (1/2 cup)
• 75g caster sugar (6 TBS)
• 1/2 TBS finely grated orange zest
• 85g orange marmalade (1/4 cup)
• 1 large free range egg, lightly beaten
• 60ml milk (1/4 cup)
• couple additional TBS of flaked almonds to top

For the orange marmalade glaze:

• 2 1/2 TBS orange marmalade
• 1 TBS water

instructions:

1. Preheat the oven to 200*C/400*F/gas mark 6.  Butter a six cup muffin cup really well, or line with muffin papers.
2. measure the flour into a bowl.  Drop in the butter and rub it in with your fingertips until the mixture resembles fine bread crumbs.  Stir in the caster sugar, orange zest and almonds.  Whisk together the marmalade, egg and milk. Add all at once to the dry ingredients.  Mix just to combine.  Divide between the prepared muffin cups.  Sprinkle some additional flaked almonds on top of each.
3. Bake in the preheated oven for 25 to 30 minutes until well risen and golden.
4. While the muffins are baking whisk together the marmalade and water for the glaze.  Spoon over the hot muffins when they come out of the oven.  Let the muffins sit in the tin for about 10 minutes before scooping out onto a wire rack to cool.
5. Store any leftovers in an airtight container.

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There was a bit of marmalade left on the spoon when I took it out of the jar.  What else was I to do but spread it on my muffin???  Scrumdiddlyumptious!