Blood Orange Juice and Curd Muffins

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4.84 from 6 votes

Servings: muffins

Author: Helen Best-Shaw

Prep Time5

Cook Time25

Total Time30

Ingredients

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

Instructions

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.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.