Tiny Orange Muffins with Orange Curd

By JanetLynn198

Ingredients

• Orange Curd:
• 3 cups flour
• 1 cup sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup butter, softened
• 1/2 cup vegetable oil
• 2 eggs, lightly beaten
• 1 cup buttermilk
• Grated zest of 2 oranges
• Grated zest of 1 lemon
• 1 cup chopped nuts, optional
• 2/3 cup sugar
• 2 tbsp grated orange zest
• 1 tsbp grated lemon zest
• 8 egg yolks
• 1/2 cup fresh orange juice
• 1/4 cup fresh lemon juice
• Salt to taste
• 1/4 cup unsalted butter, chopped

Details

Servings 12
Preparation time 30mins
Cooking time 32mins

Preparation

Step 1

1. In a large mixing bowl, mix the flour, sugar, baking powder, baking soda and salt in a bowl. Whisk to mix well. Mix the butter, oil, eggs, buttermilk, orange zest and lemon zest in a bowl and whisk until smooth. Make a well in the center of the dry ingredients sand add liquid ingredients. Fold in gently with a rubber spatula. Mix just until moistened. Fold in the nuts. Do not overmix; the batter will be slightly lumpy.

2. Spray tiny dark nonstick muffin cups with cooking spray. Fill 3/4 full with batter. Bake at 350F for 15-20 mins or until light brown.

3. To make Orange Curd: Mix the sugar, orange zest and lemon zest in food processor or bowl. Process or mix with fork until sugar is colored and fragrant. Mix the sugar mixture with the egg yolks, orange juice and lemon juice in a pan. Cook over medium high heat for 8-10 mins or until mixture thickens enough to coat the back of a spoon, whisking constantly. Remove from heat. Season with salt. Add butter, one piece at a time, stirring until smooth after each addition. Cover with plastic wrap, placing wrap directly on the surface of the curd to prevent a skin from forming. Chill for 1 hour to 24 hours.