Step 1

Preheat the oven to 200C Bake

Step 2

Prepare a 12 hole muffin tin by greasing well or generously spraying with cooking spray and set aside

Step 3

In a large bowl add the flour, sugar and orange zest, combine and set aside.

Step 4

Melt the butter in the microwave, covered, until completely melted

Step 5

Add to this the milk and eggs and whisk together well

Step 6

Make a well in the middle of the dry ingredients and pour in the wet ingredients

Step 7

Gently combine the muffin mixture until no flour remains, careful not to overmix

Step 8

Spoon large spoonfuls of mixture into the prepared muffin tin, until 3/4 full

Step 9

Bake for 15 minutes, or until lightly golden brown and they spring back to the touch.

Step 10

Remove from the oven and allow to sit for 5 minutes

Step 11

While muffins are sitting, juice the orange, and add this strained juice to the second measure of sugar. Stir well but careful the sugar does not dissolve.

Step 12

Carefully as they will still be hot, turn each muffin, or run a knife around them if you get resistance, and remove from the muffin tin and place on a wire rack.

Step 13

With a pastry brush spread each muffin liberally with both sugar and juice, covering the entire top, you can do this process twice per muffin

Step 14

Allow the muffins to cool before storing in an airtight container.

Step 15

Will keep for at least 3 days.

Step 16

Enjoy!