Orange Breakfast Muffins

• 6 tablespoons unsalted butter
• 1 2/3 cups self-rising flour
• 2 tablespoons ground almonds
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 cup sugar
• zest of 1 orange
• 1/3 cup plus 1 tablespoon freshly squeezed orange juice
• 1/3 cup plus 1 tablespoon whole milk
• 1 egg

1. Preheat the oven to 400F.
2. Melt the butter and set aside.
3. Combine the flour, ground almonds, baking soda, baking powder, sugar and orange zest in a large bowl.
4. Measure the orange juice and milk into a pitcher and whisk in the egg and then the cooled, melted butter.
5. Now pour the liquid ingredients into the dry ingredients, mixing with a fork as you go.
6. The batter will be lumpy but thats as it should be: you want everything to be no more than barely combined.
7. The whole point of muffin mixture is that it must never be overworked.
8. Spoon out the mixture equally into the muffin cups and cook for 20 minutes.
9. Remove, in their paper baking cups, to a wire rack and let cool slightly (but not completely) before devouring.

unsalted butter, flour, ground almonds, baking soda, baking powder, sugar, freshly squeezed orange juice, milk, egg

Taken from www.cookstr.com/recipes/orange-breakfast-muffins (may not work)