If you follow me on Twitter or Instagram you would know how much I have baked this summer! If I could go back in time I would have recorded how many kilos of butter, sugar and flour I have used in the past three months.
I was in a "muffin-mood" during the weekend, so I made these amazing Raspberry cream cheese breakfast buns from the book "More from Magnolia".
And I also made orange muffins with raspberry swirl. They should more likely be under the category of cupcakes rather than muffins since the method of making them isn't by mixing wet ingredients into dry. But never the less, these muffins/cupcakes are great for breakfast, a school snack or with your afternoon coffee or tea.
Raspberry swirl orange muffins
recipe adapted from Glorious Treats
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter, room temperature
Zest of one orange
2/3 cups sugar
2 eggs, room temperature
1 teaspoon vanilla
2 tablespoons oil
1/2 cup milk, room temperature
1/3 cup orange juice (juice of one orange)
Preheat your oven to 180 C (350 F) and line 2 cupcake tins with paper liners.
In a bowl mix flour, baking powder, baking soda and salt, and set aside.
In a measuring cup combine milk and orange juice, set aside.
Using your hand or electric mixer beat butter, sugar and orange zest until light and fluffy. Add eggs, one at a time then add the vanilla extract. Gradually add oil then alternate the flour and milk mixture, starting and ending with flour.
Spoon or scoop batter into prepared pan and add about 1 teaspoon of raspberry preserve and swirl using a toothpick or a knife.
Bake for 15-20 minutes or until toothpick inserted and comes out clean.