- 6 tablespoons unsalted butter
- 1 2/3 cups self-rising flour
- 2 tablespoons ground almonds
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ cup sugar
- zest of 1 orange
- 1/3 cup plus 1 tablespoon freshly squeezed orange juice
- 1/3 cup plus 1 tablespoon whole milk
- 1 egg
- Preheat the oven to 400°F.
- Melt the butter and set aside. Combine the flour, ground almonds, baking soda, baking powder, sugar and orange zest in a large bowl. Measure the orange juice and milk into a pitcher 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 cups and cook for 20 minutes. Remove, in their paper baking cups, to a wire rack and let cool slightly (but not completely) before devouring.