The fragrant tang of orange perfumes the kitchen as these cook, and I can’t imagine a more welcoming wake-up call. Not that these muffins, in all their light-golden, gently domed glory, need to be considered for breakfast only; they are as good as a tea-time, indeed anytime, treat.
Ingredients: Makes 12
250g plain flour
50g fine cornmeal/polenta (not instant)
2 teaspoons baking powder
½ teaspoon bicarbonate of soda
150g caster sugar
150g white chocolate chips
90ml vegetable or groundnut oil
1 large organic egg
200ml full-fat milk
1 orange, zest and juice
1 x 12-bun muffin tin
Preheat the oven to 200C/180C fan/gas mark 6. Line a muffin tin with papers.
Measure the flour, cornmeal, raising agents and sugar into a bowl, and stir in the chocolate chips.
In a measuring jug, mix together the vegetable oil, egg, milk and zest and juice of the orange.
Pour the mixed liquid ingredients into the bowl of dry ingredients, stirring with a wooden spoon. A lumpy batter makes for a lighter muffin; in other words, do not overwork.
Divide among the paper cases and bake in the oven for 20 minutes, or until cooked, when a cake tester should come out dry.
Let stand on a wire rack for 5 minutes, before removing the muffins, in their papers, and eat warm.