Orange Muffins
To prepare these delicious cakes, we start by carefully separating the eggs, ensuring that no yolk gets into the whites. The cold, fresh egg whites are placed in a clean bowl, where they will be beaten with a mixer. We gradually add the sugar, continuing to mix until we obtain a firm, glossy foam, similar to meringue. This will give our cakes a light and airy texture.
Once the egg whites are ready, it’s time to integrate the yolks. We also add the juice and zest of an orange, which will bring a fresh and vibrant flavor. We continue to mix the composition so that the ingredients combine perfectly. Then, we add the melted butter, but let it cool a bit, and the milk. These ingredients add a creaminess and richness to our cakes.
In another bowl, we mix the flour with the baking powder, ensuring that this mixture is homogeneous. Sift this combination over the wet mixture, being careful not to leave lumps. Using a whisk, we mix with gentle, upward motions to incorporate the flour without losing the air in the egg whites. It is essential to obtain a fine composition that promises a fluffy cake.
Once the composition is homogenized, we preheat the oven to a medium temperature, around 180 degrees Celsius. Meanwhile, we prepare the baking tray, lining it with baking paper to ensure the cakes release easily after baking. Using a spoon, we carefully place the composition into the molds, being careful not to fill them too much, as the cakes will rise.
After we have filled all the molds, we place them in the preheated oven and let them bake for 20-25 minutes, or until they turn golden and pass the toothpick test. Once baked, we let them cool slightly before decorating. I chose to decorate them with a white chocolate drizzle, which adds a pleasant contrast and a touch of elegance, but they are just as delicious and simple. Enjoy these cakes as a perfect dessert for any occasion!
Ingredients: 125g butter, the juice of half an orange, 1 packet of Finesse orange (I used the zest of one orange), 3 eggs, 200g sugar, 200g flour, 2 teaspoons baking powder, 100ml milk
