NIGELLA LAWSON ORANGE BREAKFAST MUFFINS
If you're going to attempt anything other than a bowl of cereal for an ordinary weekday breakfast, then muffins are the best bet. They are the easiest things to make, not least because the laziest of stirring is what's required. The truth is that a heavy, lumpy batter makes for the lightest muffin. Split them still warm and, mouthful by mouthful, smear with the best unsalted butter you can find, adding as you want, marmalade, jam or amber, liquid-light honey.
Provided by Flowerfairy
Categories Breakfast
Time 30m
Yield 12 muffins, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 200?C/gas mark 6.
- Melt the butter and set aside.
- Combine the flour, ground almonds, bicarb, baking powder, sugar and orange zest in a large bowl.
- Measure the orange juice and milk into a jug and whisk in the egg and then the cooled, melted butter.
- 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.
- Spoon out the mixture equally into the muffin cases and cook for 20 minutes.
- Remove, in their paper cases, to a wire rack and let cool slightly (but not completely) before devouring.
NIGELLA LAWSON MAPLE PECAN MUFFINS
This is a Nigella Lawson recipe from 'Feasts'. It is slightly sweet and has a tender crumb. The wheatgerm makes it, sort of healthy.
Provided by daisy M
Categories Quick Breads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Fill a 12 cup muffin tray with paper liners or butter it.
- You can also use mini-muffins in which case it will make about 28.
- Reserve 1/4th of the chopped pecans.
- Mix together remaining pecans with flour, salt, wheatgerm and baking powder.
- In another bowl, whisk together milk, egg, maple syrup, oil and vanilla.
- Pour the liquids into the dry mixture.
- Gently fold to mix.
- The batter can have some lumps.
- Do not overmix because these muffins can get tough.
- Spoon into the muffin tins.
- Chop the remaining nuts finely and mix with the brown sugar.
- Sprinkle a little on the top of each muffin.
- Bake for about 20 minutes until tester comes clean (less if baking in a mini muffin tin).
- The nut topping turns golden but the muffins will be very pale.
- Remove muffins to a cooling rack.
- Serve them warm or at room temperature, may be with some more maple syrup.
APPLE AND CINNAMON BREAKFAST MUFFINS (NIGELLA)
This recipe is from Nigella's newest book Kitchen. It really is a breakfast muffin and it tastes hardier so if you want a sweet muffin it is not for you. I've tried to make it healthier.
Provided by nortocbaking101
Categories Breakfast
Time 50m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees farenheit, line 12 tin muffin tin with paper liners.
- Peel and core apples, then chop into small pieces about 1cm each and put them to one side.
- Measure the flour, baking powder and 1 teaspoons of the ground cinnamon into a bowl.
- whisk together 125g brown sugar, honey, yogurt, veg. oil and eggs in another bowl.
- Use the chopped almonds and add 1/2 of them to the flour mix, put the leftover almonds into a small bowl and add the 1 teaspoons of cinnamon and the 4 teaspoons of brown sugar.
- Fold wet ingredients into the dry, add apples but just stir to combine.
- Spoon into the muffin cups, then add some of that topping you made for each muffin
- Bake about 20min or until finished.
- let stand in tin for 10 min before placing them onto a cooling rack.
Nutrition Facts : Calories 181.7, Fat 8.3, SaturatedFat 1.1, Cholesterol 31.1, Sodium 81.6, Carbohydrate 26.3, Fiber 1.8, Sugar 22.3, Protein 2.8
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