When it comes to baking, you need to follow the mantra mentioned below-
Baking a cake is nothing to fear of. Do not be over careful or overzealous. As long as you do exactly as the recipe states, it will turn out JUST fine. And even if it doesn't, the best part about baking is that it makes you think later of what you might have done wrong. And the more you give it a thought the more you want to try your hand at baking different things, thus increasing your expertise.
So all in all, enjoy the process without worrying about the end result and it should and would turn out as it is supposed to be!
10 - 15 Minutes
15 - 20 Minutes
190 deg C /
375 deg F
Pre - heat the oven to 190 Deg C.
Sift together the Refined Flour, baking powder, baking soda and salt.
In a small bowl mix together orange juice, cider vinegar and orange zest.
In a large mixing bowl whisk together milk, vanilla essence, melted butter.
Carefully fold* the dry ingredients, 1-2 tbsp at a time, into the milk-sugar mixture.
Once you have added atleast 3 - 4 spoons, add the orange juice - vinegar mixture to it.
Keep adding the rest of the flour, mix gently.
Pour the batter into the muffin moulds, fill it to maximum 3/4th capacity, and bake for 15 - 20 minutes.
Remove and set on a wire rack to cool.
* To "fold in" an ingredient means you should gently and gradually add it in, a little at a time, using a spatula (the rubber scraper thing) to make horizontal sweeping motions, or mix it turning the spatula in the ''figure of 8''.
* You do NOT want to dump the flour in all at once and mix it roughly or haphazardly, this would make the muffins tough or chewy.
Do not mix the milk and orange juice together, or any other acidic ingredient, as this would curdle the milk.
Adding any acidic ingredient to the batter after some flour has been added, helps stabilize the milk, hence preventing it from curdling.