Orange Walnut Muffins Recipe

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Ingredients

2 oranges

2 eggs

100 grams caster sugar

114 grams butter - 1stick -1/4 pound

120 grams Caputo Gluten Free flour
80 grams almond flour
40 grams rice flour
or
240 grams multi-purpose flour - 2 cups

8 grams baking powder - 2 teaspoons

3 grams baking soda - 1/2 teaspoon

1/2 tsp fine sea salt

60 grams chopped walnuts - 1/2 cup

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India Tree Superfine Caster Cane Sugar - 3-lb tub

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Caputo "00" Chefs Flour - 2.2 pounds

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Caputo Semolina Flour

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Sardinian Sale Marino Sea Salt - Fine

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Directions

Orange Walnut Muffins

From one of my favorite little cookbooks "The Breakfast Book" by Marion Cunningham

2 oranges transform these 16 muffins from plain to Jane!

1. Preheat oven to 400F and grease your muffin tins.

2. Zest the oranges. Zyliss, zest tool or paring knife

3. Remove pith from the orange and membranes.

4. Chop the orange flesh and zest fine with knife or food processor, about 1 cup. Put in a bowl

5. Put the eggs in a seperate bowl and lightly whisk

6. Add sugar and butter and stir in

7. In a bowl large enough for all ingredients sift flour, baking powder, baking soda, salt and then whisk together

8. Add the egg mixture to the dry mixture and stir in

9. Add the orange and stir to thorougly to combine

10. Add the walnuts

11. Fill the muffin tins 1/2 full. if there is remaining mix add evenly to the muffins

12. Bake for about 15 minutes. Reach between 200F and 209F with instant read thermometer in the center of the muffins