Orange and Lemon Tang Muffins
50 minutes
Orange muffins with the added tang of lemon curd and orange cream cheese icing. Light and full of flavour.
2 people made this
Ingredients
Makes: 20 muffins
- 1 1/2 cups sugar
- 1 cup thickened cream
- 113g butter, softened
- zest of 1 orange
- 2 eggs
- 4 tablespoons orange juice
- 2 cups plain flour
- 1 teaspoon bicarb soda
- 1/2 teaspoon salt
- lemon curd, as needed
- Icing
- 125g cream cheese, softened
- 60g butter, softened
- 4 teaspoons orange juice
- zest of 1 small orange
- 1 1/2 cups icing sugar
Directions
Preparation:30min ›
Cook:20min ›
Ready in:50min
- Preheat oven to 180 degrees C. Line muffin tin with large patty pans.
- With an electric mixer, beat together sugar, cream, butter, zest and eggs. Beat in orange juice.
- Add flour, bicarb soda and salt. Mix till just combined.
- Place 1 heaped teaspoon of mix into pattypans. Place 1 heaped teaspoon lemon curd on top of mix. Place another heaped teaspoon of mix on top of lemon curd, making sure curd is covered.
- Cook for 18 - 20 mins until nicely brown. Let cool.
- Beat cream cheese and butter until smooth. Add zest and juice.
- Add icing sugar in 3 batches. Beat until smooth.
- Pipe or spoon icing onto muffins.
