Benjamina Ebuehi’s recipe for orange and cardamom muffins | The sweet spot Bright citrus flavours, a crisp shell and fluffy middle make for a marvellous winter teatime treat.
They’re less faffy to make, don’t need much when it comes to decorations, and I’m a big fan of the way the domed tops spill over the cases, giving a crisp shell that contrasts with the fluffy insides.
In a bowl, use your fingertips to rub the orange zest and cardamom into the sugar until well combined and smelling nice and fragrant.
Leave the batter to sit for 15 minutes, then scoop it into the paper cases and top each one with some pearl sugar, if using.
Bake for seven minutes, then turn down the oven to 190C (170C fan)/375F/gas 5 and bake for a further 12-15 minutes, until golden and well risen.
