For 12 muffins Preparation: 20 min. Cooking: 25 min.
Ingredients: 2 muffin trays (to hold 6 muffins each) 300 g flour 2 eggs 140 g sugar 90 g softened butter Zest of 1 orange 5 cl orange juice 10cl full fat milk 1 sachet yeast 2 pinch salt 2 tablespoons of orange marmalade
Preheat your KitchenAid oven on " Pro Pastry – Sponge Cake" to 180 °C. Using your Artisan mixer, whisk the softened butter and sugar on speed 1. Add the eggs, and whisk for 1 minute. Still mixing on speed 1, add the flour and the yeast and salt. Gradually add the orange juice and milk. Add the orange zest until the paste is silky. Fill the muffin tray to two thirds full. Set your oven to "Special functions pastry making: sponge". Cook for 25 min. Remove from the oven and leave for 5 mins before removing the muffins from the tray onto a cooling tray. Brush the top of the muffins with the warm marmalade. Serve them warm or cold.
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