Categories: November

Ingredients

• 375g self-raising flour
• 290g golden caster sugar
• 100ml thick Greek yogurt
• 6 tbsp semi-skimmed milk
• 1 medium egg
• juice of 4 oranges, plus grated zest of 2 and pared and finely shredded zest of 2
• 100g unsalted butter, melted and cooled
• 1 tbsp orange flower water

Directions

1. Preheat the oven to 180˚C/fan 160˚C/gas 4. Lightly grease a regular 12-hole muffin tin (base 5cm wide, top 6.5cm wide).

2. Sift the flour into a large bowl and add 180g sugar.

3. In a separate bowl, beat together the yogurt, milk, egg, grated orange zest and half the orange juice. Stir in the melted butter. Add to the flour mixture and gently stir to combine. Divide among the muffins tins. Bake for 20 minutes, until an inserted skewer comes out clean.

4. Meanwhile, make the orange syrup. Put the remaining orange zest and juice and the remaining sugar in a pan over a low heat. Stir to dissolve the sugar, then simmer for 5 minutes. Remove from the heat and stir in the orange flower water.

5. Put the warm muffins on serving plates, then prick all over with a skewer. Pour over a little warm orange syrup, then spoon some of the zest on top of each muffin. Serve this with an extra dollop of yogurt.

Email to a friend | Print this recipe | Back