William Nelstrop and Co Ltd, Albion Flour Mills, Stockport, Cheshire, SK4 1TZ

Website Design: Avalanche Creative www.avalanchecreative.co.uk 

Prep: 25 mins

Bake: 25 mins

Orange and Liqueur Muffins

Method:

 

Step 1:

Use a 12 cup muffin pan and line it with muffin cases. Now make the topping by mixing the brown sugar, ground cinnamon and orange rind in a bowl and place
this to the side for now.

 

Step 2:

Sift the flour and baking powder into a large bowl.

 

Step 3:

In a separate large bowl cream together the caster sugar and butter now stir
in the beaten eggs then pour in the milk, cream and orange flavoured liqueur.
Now mix until the mixture looks combined.

 

Step 3: 

Divide the mixture between the 12 muffin cases this should make them about 3 quarters full and sprinkle some of the topping on each of the muffins. Now place them in a pre-heated oven of 190°C/375°F/Gas mark 5 and bake them for about 22
to 25 minutes or until risen and golden. Remove the muffins from the oven and
serve warm or transfer onto a baking wire to cool and serve cool.

INGREDIENTS:

 

125g Plain flour

3 tsp Baking powder

175g Butter

125g Caster sugar

2 Large eggs, beaten

110ml Milk

4 tbsp single cream

1 ½ tbsp of Orange flavoured
liqueur such as cointreau 

 

Cinnamon topping:

3 tbsp Brown sugar

1 tsp ground cinnamon

1 freshly grated rind of orange