About 6 weeks ago I made this Elegant Citrus Tart, when we had people over for dessert and pictures just didn't happen. I had leftover Buttery Orange Curd, which was the filling for the tart, and I was trying to figure out what to do with it. I have swirled leftover curd into ice cream and breakfast cakes/muffins before, so I knew that a muffin would be a good choice.I made these back in January, when I was doing my month without using butter, so I had to find a recipe that used oil or buttermilk.
I found a Orange Cardamom Cake on myrecipes and knew it would be perfect. I made 1/3 of the batter and made muffins. I filled the muffin liners about halfway with batter and then dropped in a Tablespoon of the orange curd. Then I put a couple more Tablespoons of batter on top and swirled in a little curd on top.
The muffins baked up in about18-21 minutes and they tasted amazing warm. All the orange curd had sunk to the bottom, but it made for an amazing breakfast treat.
I had a great weekend in Miami- thanks for all the well wishes!
Original Recipe for Orange Cardamom Cake
* I made 1/3 of this recipe and it made 8 muffins
* I replaced some of the canola oil with low-fat buttermilk
wow, those sound and look amazing. Great use for curd
ReplyDeleteI really like orange muffins. These have a unique interesting twist.
ReplyDeleteYumm!
ReplyDeleteI have an orange cardamom cookie recipe that everyone loves... this looks everybit as good.