Ingredients

• 250g (2 cups, 9oz) all-purpose (plain) flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 130g (½ cup + 2 tablespoons) fine grained sugar
• 2 large eggs
• 80ml (1/3 cup, 6 tablespoons oil)
• ½ cup buttermilk 
• ½ cup orange juice
• grated Zest (rind) from one extra large orange
• a drop yellow food colour (optional)

Instructions

1.  Line a 12 cup muffin pan with muffin cases.  Preheat the oven to 360ºF (180ºC) convection/ or 375ºF (190ºC) regular setting  ten minutes before using.
2. Sift or whisk the flour, baking powder, baking soda, salt and sugar into a bowl. Make a well in the centre of the flour.
3. In a separate bowl, whisk together the eggs, oil, buttermilk, orange juice and zest. Pour the egg mixture into the well and stir gently until to combine. Spoon the mixture, evenly, into the muffin cases. Bake in the top shelf for 20-25 minutes or until golden and a toothpick inserted in the centre comes out clean. Set aside 5 minutes then transfer on to the cooling rack.
4. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to Note:

• Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the muffins at 360ºF (180) convection for 25 minutes.

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