6 tablespoons unsalted butter
1 2/3 whole wheat pastry flour
2 tablespoons ground almonds
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 cup mascobado sugar
zest of 1 orange
1/3 cup plus 1 tablespoon freshly squeezed orange juice
1/3 cup plus 1 tablespoon whole milk
Preheat the oven to 400F. Line a 12-cup muffin pan with paper baking cups.
Melt the butter and set aside. Combine the flour, ground almonds, baking soda, baking powder, sugar, and orange zest in a large bowl. Measure the orange juice and milk into a pitcher and whisk in the egg and then the cooled, melted butter. Now pour the liquid ingredients into the dry ingredients, mixing with a fork as you go. The batter will be lumpy but that's how it should be: you want everything to be no more than barely combined.
Spoon the mixture equally into the muffin cups and cook for 15-20 minutes. Remove, in their paper cups, to a wire rack and let cool slightly. Serve warm with jam or preserves.
Makes 12 muffins.
Adapted from Nigella Lawson, Nigella Bites.