Orange and Rosemary Muffins


It does not happen very often that a recipe developed by me works perfectly.....the first time itself! :D and that is exactly what happened when I made these Orange and Rosemary Muffins.

A big bunch of rosemary was on sale at my local vendor's shop. Though a rosemary plant already adorns my kitchen garden, I couldn't resist buying it. Some of it was transplanted to grow more rosemary and the rest of it was to be used for baking / cooking.

I hadn't worked with this flavor combination before and so wasn't pretty sure how this would turn out, but ohhhh but these muffins were delicious! Made these for breakfast and I had planned to freeze the leftover ones but we gobbled down all of them and in the process made my and my husband's day. Ha Ha

Orange juice and zest, both were incorporated in the batter and that provided a very refreshing and zingy taste to the muffins. Rosemary gives a subtle earthy taste that is not overpowering at all (btw, that is what I feared the most). Use of buttermilk makes them very soft and moist.

You ought to make these, they taste really goooood :)

Recipe Resource: Bakingyummies

Makes 12 Muffins

280 grams / 10 ounces / 2 cups all purpose or plain flour.
2 teaspoons baking powder.
1/4 teaspoon regular salt.
2 medium eggs at room temperature.
210 grams / 7.5 ounces / 1 cup caster or superfine sugar.
200 ml / 7fl ounces / 3/4 cup plus 1 tablespoon orange juice.
60 ml / 2fl ounces / 1/4 cup any flavorless oil.
150 ml / 5fl ounces / 1/2 cup plus 2 tablespoons buttermilk.
1 tablespoon plus 1/2 teaspoon chopped rosemary.
2 tablespoons plus 2 teaspoons orange zest.

Preheat the oven to 220 degrees C / 430 degrees F. Line the muffin tray with paper liners or grease and flour the tray.

In a bowl, sieve together flour, baking powder and salt. Whisk the dry mixture using a hand held whisk until all the ingredients are thoroughly blended.

In another bowl or measuring jug, beat the eggs, sugar, orange juice, oil, buttermilk, orange zest and rosemary using the same hand held whisk.

Create a small well in the dry ingredients and pour all the wet mixture at once into the dry ingredients. Fold the mixture with a spatula and mix until just combined. It is absolutely fine if there are few small lumps in the batter but do not over mix it.

Divide the batter evenly among the cups. Bake the muffins in the preheated oven for 5 minutes. Reduce the oven temperature to 200 degrees C / 390 degrees F and bake for another 10 minutes or until the muffins are golden brown and are springy to the touch.

Place the muffin pan on a wire rack to cool for about 5 minutes. Remove the muffins from the pan and place on the wire rack to cool completely.

Enjoy your home made Orange and Rosemary Muffins!

Happy Baking!!!

Storage Suggestions: Muffins are best eaten on the same day or they can be frozen in a ziplock bag or an airtight container for up to a month.

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