It is time to look forward to Spring; just a few more days left.
Remember my review yesterday for Sunsella Silicone 12 Baking Cup Molds? The recipe I tried with the molds was Orange Almond Muffins. The original recipe is from Betty Crocker, Orange Almond Mini-Muffins. My version is slightly updated to accommodate the availability of ingredients. Let’s face it, wouldn’t you rather use frozen then thawed orange juice from concentrate when fresh orange is always available. As far as chopped blanched almonds, using almond powder is more efficient in my opinion and less costly.
When following a recipe the best practice is to check your pantry first and determine if any ingredient currently in your pantry can be substituted. It is that easy, right! Not at all! If you are someone who does not periodically restock your pantry then you are in trouble. If you are someone who does not shop at all, then you have bigger problems. If you have all the ingredients, you will be smiling while reading the ingredients. Don’t smile too much though, because if you don’t have the proper tools, it might be hard for you to achieve perfect muffins.
I really like these silicone muffins molds. Sunsella did a great job with the colors. Colorful molds, easy to use, easy to clean by hand of course, and believe it or not, they hold their shape and fit perfectly in the muffin pan. No need to fight with the molds when removing the muffins. As long as you spray the molds with cooking spray before adding the batter, you will have well shaped muffins.
The muffins have a stronger orange taste than the original recipe. Just the way I like, and hope you will too. Orange Almond Muffins, what else can I say that the title has not already? Two main ingredients, almond and orange, and you have the best tasty muffins ever.