cooking Time
serves
12
preparation Time
30 minutes

Orange and Cardamom Muffins

Sweet, soft and moist, these muffins are the perfect afternoon treat. Made with simple ingredients and topped with a tangy glaze, they freeze well and the batter can be used to make muffins, a loaf or even a cake. With fresh orange rind, a little cardamom and vegan buttermilk, my Orange and Cardamom Muffins are ideal for sharing.

Ingredients for the cake

  • 400ml milk
  • 40ml vinegar
  • 400g self-raising flour
  • 200g caster sugar
  • 1/2 tsp salt
  • 1/2 tsp bicarbonate of soda
  • 2 tsp baking powder
  • 1 tsp cardamom powder
  • 150ml vegetable oil
  • 100ml fresh orange juice
  • The zest of one orange

Ingredients for the glaze

  • 70g icing sugar
  • 30ml fresh orange juice

Instructions for the cake

Step 1.  Preheat oven to approximately 180 degrees Celsius and grease a large, 12 hole muffin tin, or an extra large loaf tin. You could also use one muffin tray and one loaf tin and get both!

Step 2. Combine milk and vinegar in a jug and set aside for 10 minutes.

Step 3. Combine dry ingredients into a large bowl and mix until well combined.

Step 4. Add oil, juice and zest to milk mixture.

Step 5. Slowly pour wet ingredients onto dry ingredients, folding mixture carefully. Mix until just combined.

Step 6. Pour into prepared tin(s) and bake for between 20 minutes and one hour, depending on your size of tin. You'll know it's ready when the top has started to brown and an inserted knife comes out clean.

Step 7. Remove from the oven and leave to cool for 10 minutes, then turn out onto a wire rack.

Instructions for the glaze

Step 1. Combine icing sugar and juice and mix until smooth.

Step 2. Drizzle over warm or room temperature muffins/loaf and enjoy.

This is a recipe by
Sweet Lancey
View all my recipes

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