Nigella Lawson Orange Breakfast Muffins Food

NIGELLA LAWSON ORANGE BREAKFAST MUFFINS

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.

CHOCOLATE CHOCOLATE-CHIP MUFFINS

Steps:

• Preheat the oven to 400 degrees F.
• Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl. Pour all the liquid ingredients into a measuring jug. Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins. Spoon into the prepared muffin cases. Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.

HEALTHY BLUEBERRY MUFFINS - A NIGELLA LAWSON MAKEOVER

Steps:

• Preheat oven to 400°F.
• Combine the dry ingredients in a large bowl.
• Whisk wet ingredients in a separate smaller bowl.
• Pour wet into dry and combine - but do not over work.
• Add the orange zest.
• Fold in blueberries.
• Spoon into greased 12-muffin pan.
• Bake for 20 minutes.
• Enjoy!

HEALTHY BREAKFAST MUFFINS

Steps:

• Stir the dry ingredients together. In another bowl, mix wet ingredients together (make sure to soak the raisins for 5 minutes, then discard the water) and pour them into the dry mix bowl. Stir until just combined, then pour into 6 greased muffin molds and bake at 350F for 20 minutes. Once out of the oven, leave the muffins in the molds for 5 minutes before transferring them to a cooling rack.