Blood oranges, mandarins, pink lemons, Meyer lemons, Cara Cara oranges…I have been in citrus heaven! I made these over the weekend and they didn’t last long on the kitchen table. They are bright, tart, sweet, and delicious…the perfect breakfast accompaniment on a rainy weekend morning. Brushed with honey, these scrumptious treats have beautiful texture and are a great way to use some of that citrus that may be overflowing on your kitchen countertop.
Makes about 1/2 dozen muffins
4 tablespoons raw or organic unsalted butter, melted and cooled
1 large organic egg
1/4 cup organic whole milk
1 cup organic unbleached all-purpose flour, sifted
1 teaspoon baking powder
6 tablespoons organic cane sugar + 1 teaspoon for sprinkling tops
1/4 teaspoon kosher salt
Generous cup of organic citrus, sliced (I used blood oranges, a pink lemon, and mandarins)
1 tablespoon organic honey, warmed
Preheat oven to 375 degrees Fahrenheit. Line a muffin pan with six paper liners.
Place butter, egg, and milk in a medium sized bowl. Mix until blended. Place sifted flour, baking powder, sugar, and salt in a large bowl. Mix until blended. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in about 1/2 cup of the sliced citrus of your choosing. Distribute batter evenly between six paper liners. Top with the remaining sliced citrus. Sprinkle with sugar. Bake for about 20-25 minutes or until golden brown. You will know the muffins are ready when you use the toothpick trick (place a toothpick in a muffin…the muffins are ready if the toothpick comes out clean). Once you remove from oven, brush tops with warmed honey. This recipe makes a half dozen, yet feel free to double if you’d like!
Recipe + Photography by Cassie Winslow