Nigella Lawson Orange Breakfast Muffins - cooking recipe

Ingredients

75 g unsalted butter
250 g self-raising flour
25 g ground almonds
1/2 teaspoon bicarbonate of soda
1 teaspoon baking powder
75 g caster sugar
1 orange, zest of
100 ml freshly squeezed orange juice
100 ml full-fat milk
1 egg

Preparation

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.