Orange-Graham Muffins & Orange Tea
Posted by bakinghistory on February 29, 2008
1/2 cup (65 g) flour
1/2 tsp salt
2 tbsp (25 g) sugar
3/4 cup (100g) Graham flour
Grated rind 1/2 (organic) orange
7/8 cup (205 ml) freshly squeezed orange juice (1 cup minus 2 tbsp)
1/2 tsp baking soda
2 tbsp (30 ml) shortening (extra-virgin olive oil)
1 thin-skinned (organic) orange
1 qt (1 l) freshly brewed hot tea
Make the Muffins: Preheat oven to 450°F (230°C); if you have cast iron muffin pans preheat them in the oven as well.
Sift flour, salt and sugar; add Graham flour and grated rind of orange. Dissolve the baking soda in the orange juice stirring
until it begins to get frothy, then add the shortening. Pour orange juice mixture onto flour mixture and mix well, then pour the batter quickly into (hot), greased muffin-pans, place the pans in the oven and immediately lower the temperature to 400°F (200°C) and bake for about 20 minutes. Serve warm.
Make the Orange Tea: Slice the orange into paper thin slices, discarding the seeds. Place the slices into a glass jug and pour the hot tea over them. Serve hot or cold and sweetened to taste.