这是2个食谱的结合，很赞哦！一点都不浪费。我是用整粒香橙（无籽）煮熟再打成泥，才加入食谱里。一粒橙的重量约147g，所以食谱里的橙皮和橙汁，我就用147g橙泥来代替了。食谱取自Mimi bakery house，是Nigella Lawson的作品！
75g unsalted butter, melted
250g self raising flour
25g ground almond
1/2 tsp baking soda
1 tsp baking powder
75g caster sugar
zest of 1 orange
100ml freshly squeezed orange juice
100ml full fat milk
♡Preheat oven to 200°C.
Melt butter and set aside.
Combine the flour, ground almond, baking soda, baking powder, sugar and orange zest in a large bowl.
Measure the orange juice and milk in a jug and whisk in the egg and then the COOLED, melted butter.
Now pour the liquid ingredients into the dry ingredients, mixing with a fork as you go.
**The batter will be lumpy but that's as it should be: you want everything to be no more than barely combined. The whole point of the muffin mixture is that it must never be overworked.
Spoon the mixture equally into the muffin cases and cook for 20 minutes.
Remove, in their paper cases, to a wire rack and let cool slightly (but not completely) before devouring.