|Wouldn’t mind this muffin top!|
Yes, it’s another muffin recipe and no I’m not obsessed with them. These were a part of the basket that a friend had me bake for her mum. This is one of those muffins that attacks your nose first and then your tastebuds. At home we were drooling right from the time they were baking in the oven = the aromas of orange, cinnamon combined with the warmth of the honey was just too good to be true. *big grin*
So anyway, I know orange, honey & cinnamon isn’t a combination that you find very often in muffins and it is rather interesting how I came up with this combo. I remember having sampled orange blossom honey once during a trip to Singapore and it was one of those flavours that’s stayed with me ever since. I haven’t been able to get something that’s just as close in terms of taste, even though I know that you do get orange blossom honey here.
Since my friend had said that I could go wild with the flavours I thought of doing a batch of muffins with honey and cinnamon. But it didn’t seem right, it didn’t click. There was something missing in it. I thought of adding some nuts to this and I was rummaging through my fridge for some when I spied this packet of candied orange peel, which was leftover from my Christmas baking. Ta da! Now it clicked, just like how a jigsaw puzzle falls into place.
Orange, honey & cinnamon muffins
1 ½ cup of whole wheat flour
¾ tsp of baking soda
½ tsp of baking powder
3 tbsp of honey mixed with 1 tbsp of warm water
2 tsp of candied orange peel, chopped
½ tsp of cinnamon powder
½ tsp of vanilla essence
¾ cup of demerara sugar
½ cup of vegetable oil
3 tbsp of fresh curds
Heat the honey + warm water mixture a little bit and turn off the heat just before it begins to bubble. Take it off the flame; add the orange peel and cinnamon powder to this. Mix well, cover and keep aside for 20 minutes. At this point you can strain the syrup and proceed with the recipe but I wanted the robust, almost seductive flavours so I gave it a miss.
Sift the whole wheat, baking soda and baking powder together. Keep aside.
In a mixing bowl put the sugar, vanilla essence, oil, curds together and mix well. Add the flour to this and fold well until it has all combined well. Now add the honey mixture to this and mix. If you find the batter is a little too dry or thick, add a tbsp or two of cold water until you get the desired consistency.
Pour the batter into greased, lined muffin trays and bake for about 20-25 minutes at 180 degrees or until they are done.
- Don’t have cinnamon? Fret not. Use nutmeg, this has a wonderful aroma too and you’ll fall in love with it. Makes the house seem enchanted.
- The honey, orange, cinnamon mixture is great for pouring over pancakes or even into your daily cereal. You can make some beforehand and store in the fridge.
- If you don’t have candied orange peel then just grate in a tsp of fresh orange zest. This has a yummy, fresh zing that will up the delish factor of these muffins.
I’m sending this to Let’s Bake Cupcakes & Muffins at Simply Sensational Food by Nayna, I love baking #4 at Tickling Palates by Radhika and Guest Quest at Amina’s Creations