I think I’ve developed an obsession with mini foods. I feel like Paris Hilton.
For some reason, mini foods are so much more enjoyable to me, like little eatable pieces of art. Mini cupcakes, mini ice creams, mini muffins… it’s like they’re demanding to be photographed.
Of course all this is fun and games until you’re expected to exercise portion control and actually eat these mini foods. Nope. I’ll be the person shoving 10 mini-anythings onto my plate and hoping no one notices. Actually if they do, I don’t really care. They can sod off and take their holier-than-thou-look-I’m-full-after-two-mini-cupcakes attitudes with them.
But anyway, LOOK! I made mini muffins!
Admittedly this was not my most successful recipe. My first batch came out flat, slightly burnt, and looking like tiny sombreros due to a bizarre baking phenomenon that left them rubbery yet still overdone.
My second batch rose well but was lacking pretty much any colour. It looked like it had the flu.
So I adjusted the measurements a bit, subbed in fresh juice from an orange for the commercialized bottle kind, and voila! A wonderfully dense yet somehow still light and fruity muffin emerged.
If you’re someone who prefers their muffins crumbly, this may not be the recipe for you. Personally, I love the denser kind as they a) actually keep me full and b) can handle spread butter without disintegrating on the plate. Heat these up, serve with enough butter to make Paula Deen cry happy tears, and enjoy with coffee or tea.
Plus, since they’re mini, you can probably eat 20. Did I mention these have fruit in them? #health
ORANGE CHERRY MINI MUFFINS
You Will Need
- 1 egg
- 1/2 cup granulated sugar
- 1 cup milk
- 1/4 cup fresh orange juice
- zest of one orange
- 1/2 cup finely chopped cherries
- 2 cups flour
- 1,5 tsp. baking powder
- 1/2 tsp. salt
- Grease a mini muffin tray and preheat your oven to 375F.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Separately, beat together the eggs, sugar, milk, orange juice, and zest. Slowly incorporate in the dry ingredients, whisking until there are no lumps.
- After you chopped your cherries, lightly coat with some flour to prevent them from sinking to the bottom of the batter. Pour into the mixture and combine with the rest of the ingredients.
- Evenly scoop the batter into the muffin tins and bake for about 15-20 minutes, or until a toothpick inserted into the centre comes out clean.