Orange-Raisin Muffins

Winter in Bangalore (if it can be called winter at all!) is a lovely time. We have a crisp chill in the air but the sun shines brightly and the sky is a gorgeous blue with dots of white clouds. What is also wondrous at this time is Oranges. One of my favorite fruits. Orange juices in cartons might have all but killed the joy of eating one, but there is nothing like a sweet citrusy orange to add that zing to your morning brekkie or evening snack or dinner time…you get the drift! An orange is one fruit that I eat with utmost care, not because it’s delicate but because my grandmother (bless her soul) had fed us with scary stories. She claimed that if we swallowed an orange seed, an orange tree would grow in our stomach and sprout leaves from our ears! Yes, she was quite the graphic storyteller! In such circumstances, my sisters and I all but spat the seeds out as soon as it touched our tongues. And since we had a lovely balcony that overlooked the road, the recipients of the seeds would always be unsuspecting passers-by! We would duck and giggle and continue the attack. So it’s with fond memories that I look forward to orange season every year. Brings the little rascal out in me!

Orange-Raisin Muffins

Prep time: 15 mins

Baking time: 20 mins

Makes: 8-10

What you need:

3/4 cup sultanas/ raisins

2 Tbsp Honey

Zest and juice of 1 Orange

1/4 cup Milk

1 cup natural Yoghurt

50g Butter, Melted

1 egg

2 cups plain Flour, sifted

2 tsps Baking powder

1/3 cup Castor sugar

What to do:

Preheat oven to 190'C. Lightly greese a non stick muffin pan.

Place sultanas, honey, orange zest and juice in a small saucepan and bring to a boil. Remove from heat and allow to cool.

Beat egg, mix with milk, yoghurt and melted butter. Combine with the orange sauce. Add to the dry ingredients and stir until just combined. Spoon into prepared muffin pan and bake for 18-20 minutes. Cool on a wire rack. Makes a lovely addition to your morning cuppa!

P.S. The sultanas may seem like a lot, but all the orange flavor is concentrated in them. Also the sultanas are what give the muffin sweetness. IF you like you’re breakfast sweet, then go ahead and increase the sugar to ½ cup.

DO NOT leave the muffins in longer than 20 mins as they will turn as tough as hockey pucks. If you want to see a little more colour on the top of the muffins, give it an eggwash. (lightly brush some beaten egg over the muffin in the last 5 mins of baking.)

Sweet Cinnamon Rolls and Savory Dill Rolls

Featured in Tastespotting.com - 14th Jan 2012

Now that I think I can bake bread, I have ventured further into this magical world of yeast. Yes, I know it sounds corny, but it’s becoming an addiction. Somehow knowing that this little growing organism holds the key to a perfectly turned out loaf, makes me feel completely ensnared by it. Like a little slave, I wait for the yeast to make its presence felt and grace my little loaf with the air and water it needs to grow. Amen. This week I made rolls. I used the basic bread roll recipe and decided to twist the dough around – literally. In the end I had these pretty looking swirls enclosing raisins and cinnamon for the sweet lovers and dill and onions for the savory tongues. If you are going to have someone over for tea, I suggest serving a couple of these. Very very fun and tasty. Or have them for a fantastic breakfast – beats the crap out of store cereal anyday!

Cinnamon Rolls and Dill Rolls

Prep time: 15 mins

Sitting time: 2+2 hrs

Baking time: 10-15 mins

Makes: 8-10 rolls

What you need:

1 Basic Bread Dough recipe (Click here)

If making Cinnamon Rolls:

50 gms Butter, softened

2 tsps Cinnamon Powder

2 Tbsps Brown sugar

Some raisins to sprinkle in between

If making Dill Rolls:

¾th Tbsp Oil

1 Onion, sliced

2 Green Chili, chopped

1 bunch Dill leaves, chopped

¼ tsp Salt

What to do:

In the basic bread dough recipe, when you reach the stage of shaping the dough into rolls, follow the below instructions. Divide the dough into 8-10 balls. Now roll out the ball into a 10” rope. Lay it on the table top and flatten it out to 1” width and 1/2” thickness.

For the Cinnamon rolls: Spread some softened butter onto the flattened rope. Sprinkle with brown sugar and cinnamon powder. Toss in a few raisins. Now start folding the flattened dough to make a spiral.

For the Dill rolls: Heat oil and fry the onion and chilli. Add dill and fry for 2 mins. Seasn with salt. Cool. Spread the cooled mixture onto the flattened dough rope and then fold into a spiral.

Now place the dough rolls on a baking tray and loosely cover with cling film (to keep the moisture in). The dough will ferment and double in size in the next two hours. Just before baking, glaze with a eggwash for the dill roll or a milkwash for the cinnamon roll. Bake in a preheated oven at 200°C for 10-15 mins. Once done, overturn the rolls in the baking tray to avoid the bottom getting soggy. Serve Warm.

Note: If you’re oven is small, you can still bake this in 2 batches. Ensure space between the rolls after shaping, as they double in size. Also if you plan to make both the rolls – don’t bake the cinnamon ones with the dill. They both have very strong smells and the resultant intermingling is strange. Two batches – one for each type should be ideal.

The rolls are at their glorious peak when hot. Serve at tea time or devour for brekkie!!

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