This was the most random thing I did today and I ended up with muffins so good, that out of 11 I’ve made in the afternoon, I’m now looking at 2.

I started watching Aussie Masterchef season 10 on Amazon, where a lady called Gina, of Italian origin produced something similar, bundt shape though, which stunned the judges into a delicious silence. Internet has it all and I quickly found the recipe. I had to get my measuring cups out as well, which I hardly ever use. I think I might be making these again before the weekend, as they’re super quick and both Bankses destroyed the lot pretty much on the spot.

So, to my mini kitchen aid processor I threw the flesh of one big orange, just the best stuff, nothing chewy. 85 g of soft, unsalted butter. 1 cup of self raising flour. 1/4 cup of ground almonds.Caster sugar/vanilla sugar, about 1/2 cup, maybe a bit more, the recipe called for 1 cup, I decided it was too much. 1 egg. 1 tsp of baking powder. I also added a generous teaspoon of Mum’s orange rind. I’m going to have to ask her how to make it soon, as this jar she made for me in summer will not last long now.

So, all the ingredients quickly blitzed together, packed into muffin cases, baked for about 15-17 minutes in 160 degrees. Meanwhile, 1/2 cup of freshly squeezed orange juice got reduced on the stove with 3 tsps of caster sugar and turned into a nice syrup, which I then glazed the muffins with, having pierced them quite a lot.

It might be the amount of baking powder on top of the self raising flour, but these things are light as a cloud. I’ll be looking at some recipes involving oranges, I bet there’s lots of Italian cake recipes out there to be tried. These- delicious. Grazie Gina! 🙂