Growing up, I got hooked on baking for breakfast. I think that's why I still enjoy it today. Some mornings mom would let me make muffins for breakfast or even one time, I made homemade donuts. I got to the point where I'd mix the dry ingredients the night before and put the dry mix into the fridge. In the morning, I'd turn on the oven, then grease my muffin pan. By the time I was done mixing the wet ingredients into the dry ingredients plus baking time, I'd have muffins in 15-20 minutes. Not bad since I had to catch a school bus or help with chores in the mornings like feeding the calves, stock or moving hay into the bins for the stock.
The family enjoyed eating fresh muffins even though I'd make them for myself. No leftovers ever made it back to the kitchen.
Since I love to create recipes, I decided to create a new muffin recipe this morning. Hope you enjoy it as much as I did.
Orange Almond Muffins
1 3/4 cup flour
1/2 cup ground almonds
1 teaspoon salt
3 teaspoons baking powder
Orange zest from two large oranges
1/2 cup sugar
1/2 cup melted butter
1 cup milk
1 egg
Zest the oranges into the 1/2 cup sugar. Mix the zest into the sugar. This flavors the sugar and infuses the orange flavor throughout the mix. Add the rest of the dry ingredients and make a well in the bowl.
Mix together the wet ingredients and pour into the well of dry ingredients. Fold in the wet ingredients into the dry ingredients until the mix is just moistened. Drop by spoonfuls into either a 12 cup muffin tin or 6 cup muffin tin that has been sprayed with a non-stick spray. Bake for about 15 minutes until done in the center at 425 degrees. Makes 12 small muffins or 6 large ones.
If you want to dress up the muffins - before they are baked add a streusel topping of 1/4 ground almonds, 1/2 cup brown sugar, 3 tablespoons flour and 3 tablespoons of cold butter. Sprinkle on top of the unbaked muffins.
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