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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 200?C/gas mark 6. | 2. Melt the butter and set aside. | 3. Combine the flour, ground almonds, bicarb, baking powder, sugar and orange zest in a large bowl. | 4. Measure the orange juice and milk into a jug and whisk in the egg and then the cooled, melted butter. | 5. Now pour the liquid ingredients into the dry ingredients, mixing with a fork as you go. The batter will be lumpy but that's as it should be: you want everything to be no more than barely combined. The whole point of muffin mixture is that it must never be overworked. | 6. Spoon out the mixture equally into the muffin cases and cook for 20 minutes. | 7. Remove, in their paper cases, to a wire rack and let cool slightly (but not completely) before devouring. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	75	g	unsalted	427.5	19.6425	13.3575	36.0
self raising flour	250	g		222.5	0.0	49.5	1.25
almond	25	g	ground	221.0	0.0	0.0	25.0
bicarbonate soda	1/2	teaspoon		222.5	0.0	49.5	1.25
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
caster sugar	75			222.5	0.0	49.5	1.25
orange zest	1			1.94	0.5	0.03	0.004
orange juice	100	ml	squeezed	47.1706	10.9017	0.7338	0.2096
milk	100		fat	55200.0	1329.6	549.6	5721.6
egg	1			71.5	0.36	6.28	4.755

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.