If our weekend has been really busy, we like to take it easy Sunday afternoon and spend it with the kids before they head back to school Monday.  Yesterday was one of those days, the twins had a birthday party in the morning, and the other kids were suffering from birthday cake lollybag envy.  So, for afternoon tea  I baked these Orange Muffins, iced them to make them extra special and we spent the afternoon watching the kids ride their bikes and play on the swings  in the backyard.  Fortunately, I was able to hide a few muffins for their lunch boxes today.  I usually don’t ice them if they are for lunch boxes, so this will be a real treat.

Fresh Orange Muffins

Ingredients:

1 Orange, quartered and seeds removed (leave peel on)

1/2 Cup Orange Juice

1 large Egg

1/2 Cup Butter or Margarine

1 3/4 Cups Self-Raising Flour

3/4 Cup White Sugar

1 tsp. Baking Powder

1 tsp. Baking Soda

Method:

Preheat oven to 180C, spray a muffin tin (12) with non-stick cooking spray or line with muffin papers and set aside.

Put orange quarters in food processor (or blender) along with orange juice and process or blend until pureed.

Add egg and butter to food processor and combine; pour into large bowl.

Combine dry ingredients together in a separate bowl, then add all at once to orange mixture.

Stir to combine.

Fill muffin cups about 3/4 full.

Bake in preheated oven for 20 minutes; remove from oven and let stand in tin for 5 minutes before removing muffins.

LunchBox Tips….

When doubling the recipe, I only use the peel of one orange.   Try adding Poppyseeds.

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