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Orange Muffins without Butter ~ 无油版香橙玛芬


These no butter orange muffins are soft, slightly dense in texture but full of orange flavour and fragrance.  Yoghurt took the place of butter or oil and the crumb is like a sponge cake and it's a bit chewy.  I kept some in a container at room temperature and they stayed soft and delicious even on the  third day.





Orange Muffins without Butter ~  无油版香橙玛芬 (adapted from 'here') 

Ingredients (A)

  • 3 'L' egg yolks
  • 30 gm caster sugar
  • 35 gm fresh orange juice
  • Zest from 1 orange
  • 70 gm plain yoghurt
  • 80 gm plain flour
  • 10 gm cornflour
  • 1/2 teasp baking powder
  • pinch of salt
(B)     3 egg whites
          70 gm caster sugar

Method
  1. Whisk the plain flour, cornflour and salt, mix well and set aside.
  2. Beat egg yolks and sugar till thick, creamy and pale, add orange juice and yoghurt.  Mix till well incorporated.
  3. Using a ball whisk, mix in the flour mixture and orange zest.  Mix well.
  4. In a clean bowl, beat till egg whites till frothy and gradually add in the sugar in batches.  Continue beating till stiff peaks but not dry.
  5. Fold 1/4 of the egg whites into the flour mixture, mix well.  Add in the remaining egg whites, mix till well incorporated but not to deflate the egg whites.
  6. Using an ice cream scoop, divide the batter into a paper lined muffin pan.   Fill up to 3/4 full.
  7. Bake in a preheated oven @ 180 deg.C for 25 to 30 mins., till golden brown.  Test with a skewer till it comes out clean.
  8. Remove the pan from the oven and lightly bang the pan a few times on the worktop to prevent shrinkage.  Let cool completely on a wire rack.
  9. Yield :  12 muffins
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