Orange Muffin

Paper cases held in a muffin tin keep their shape better than loose paper cases.

Pat the orange pieces briefly on kitchen paper so the batter doesn't become too wet.

Tossing the orange pieces in the flour mixture prevents them from sinking to the bottom while baking.

Use ingredients at room temperature if possible so the batter combines more evenly.

Do not overmix or the muffins will become tough.

Fill the cases only about two-thirds full so the muffins rise nicely.

Do a skewer test from minute 20: only a few moist crumbs should remain.

Instead of 2 oranges, use 1 tin of mandarins and 1 orange, replace the buttermilk with 100 ml milk, and once cooled, coat the muffins with colored sugar glaze and decorate as desired.