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5 from 1 vote

Blood Orange Juice and Curd Muffins

Blood Orange Juice and Curd Muffins
Servings: 6 muffins
Author: Helen Best-Shaw
Prep Time5 mins
Cook Time25 mins
Total Time30 mins


Dry Ingredients

  • 6 oz plain flour
  • 2 oz  sugar
  • Zest 1/2 blood orange
  • 1 tsp baking power
  • pinch salt

Wet Ingredients

  • 6 oz blood orange juice - top up to 6oz with milk if needed
  • 2 oz  sunflower oil
  • Orange pulp from the juicer - remove the seeds
  • 6 tsp blood orange curd
  • Optional Sprinkling of oats


  • Whisk the oil and juice mixture with a fork.  Mix the dry ingredients.  Add the wet ingredients to the dry and fold together (the batter should be lumpy and mixing should take no more than 15 folds).   
  • Divide half the mixture out into the muffin pan, add a blob of curd to each muffin and then top with the remainder of the batter, sprinkle with oats if using. 
  • Bake at GM5/190C/375F for 20 – 25 mins until risen.
  • Eat warm from the oven, but beware of hot scalding curd!
Please note that the nutrition information provided below is approximate and meant as a guideline only.
Serving: 6muffins | Calories: 260kcal | Carbohydrates: 38g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 171mg | Sugar: 16g | Vitamin A: 55IU | Vitamin C: 14.2mg | Calcium: 43mg | Iron: 1.4mg
Course: Baked Goods, Baking
Cuisine: Baking, Cakes & Bakes
Keyword: Blood Orange Curd Muffins