Baking: Sweet

Jewelled Muffins

Makes 6 large and 12 medium


2 cups (500ml) self-raising flour
1 cup (250ml) sugar
1 cup (250lm) SAFARI cake mix
1/2 tsp (3ml) salt
1 x-large egg
1/3 (85ml) cup orange juice
1/3 cup (85ml milk
1/3 (85ml) cup vegetable oil
1 tsp (5ml) vanilla extract


2 tbsp. (30ml) sugar
2 Tbsp. (30ml) SAFARI Almonds, chopped
1 tsp (5ml) finely grated orange rind
2 Tbsp. (30m) cold butter
2 Tbsp. (30ml) cake flour


Preheat oven to 180*C

In a large bowl, combine flour, sugar, cake mix and salt.
In a separate bowl or jug, whisk together egg, orange juice, milk, oil and vanilla.
Pour wet ingredients into flour mixture and stir until just combined.
Line a 6 or 12 whole muffin tray with muffin cups.
Distribute batter evenly between papers.
Scatter the crumble over the muffin mixture.
Bake for 20-25 minutes until golden brown

For the crumble:
Combine the sugar, almonds, orange rind and flour.
Rub in the butter till the mixture resembles bread crumbs.
Scatter over the muffins before you bake them.