Orange Almond Muffins

Instructions

1. Step 1

   Heat the oven to 190°C. Place paper liners in all 12 wells of the muffin pan.

   Cookware: Muffin pan, oven, paper muffin liners

2. Step 2

   Whisk the all-purpose flour, almond flour, baking powder, and salt together in the large mixing bowl.

   Ingredients used: 240.0 gr All-Purpose Flour, 80.0 gr Almond Flour, 10.0 gr Baking Powder, 3.0 gr Salt

   Cookware: Large Mixing Bowl, whisk

3. Step 3

   Combine the sugar and orange zest in the medium mixing bowl, rubbing them together until the sugar is fragrant and lightly tinted.

   Ingredients used: 150.0 gr Granulated Sugar, 12.0 gr Orange Zest

   Cookware: Medium mixing bowl

4. Step 4

   Whisk the eggs, orange juice, milk, vegetable oil, and vanilla extract into the orange sugar until evenly blended.

   Ingredients used: 2.0 piece Egg, 120.0 ml Orange Juice, 5.0 ml Vanilla Extract, 120.0 ml Vegetable Oil, 60.0 ml Whole Milk

   Cookware: Medium mixing bowl, whisk

5. Step 5

   Pour the wet mixture into the dry mixture. Fold just until no dry flour remains; a few small lumps are acceptable.

   Cookware: Large Mixing Bowl, Silicone spatula

6. Step 6

   Divide the batter evenly among the 12 lined wells and scatter the sliced almonds over the tops.

   Ingredients used: 25.0 gr Almond

   Cookware: Muffin pan, portion scoop

7. Step 7

   Bake at 190°C until the tops are golden and a tester inserted in the center comes out without wet batter, 18 to 22 minutes. The centers should reach about 96°C.

   Timer: 20 min (fixed)

   Cookware: Muffin pan, oven

8. Step 8

   Cool the muffins in the pan for 5 minutes, then transfer them to the wire rack and cool for at least 10 minutes before serving.

   Timer: 15 min (fixed)

   Cookware: Muffin pan, wire rack