Orange Buns/Muffins

These buns, or really “upside-down” muffins, are a bit like little sweet suns to me. It's that vivid orange color that “speaks” to me so much. I made them on a gloomy day sometime in early March, to cheer myself up. Of course, the sight and smell of freshly baked buns did the trick. True, orange season has come to an end (by the way, I recommend Bea's seasonal fruit and vegetable calendar), but you can still find tasty, juicy oranges in the stores. You don't need big oranges for these buns, since the slices have to fit the size of the muffin cup anyway.

orange buns

The recipe comes from a supplement to GW (Gazeta Wyborcza, a Polish daily newspaper), “Culinary Atlas of the World – Jewish Cuisine.”

Directions:

Preheat the oven to 180°C (350°F).

Beat the eggs until light and fluffy, add the orange juice and the butter, and keep beating until the batter is smooth. Then mix in the sifted flour, sugar, baking powder and salt.

Grease the muffin cups with butter, pour 1 teaspoon of honey into each, top with an orange slice and fill with the batter. Bake for 30 minutes, then gently remove the buns from the tin and serve. They taste best while still warm.

Enjoy!

I'm sending this recipe to the event “With a Fork Around Asia”

orange buns

And now something completely non-culinary. On a cold, dark day like today, I just had to dig out some photos and look at how things were only two days ago. I'm already waiting impatiently for warmer weather. I love spring. Then again, I think everybody loves it. Everyone is waiting for the primroses, crocuses, tulips, forsythia blossoms… Luckily, spring has been around for a while now right outside and beneath my window, so I can enjoy the beautiful views. On sunny days I love to make a “round” of the garden and watch nature change from one day to the next. Actually, I like spring even on days that seem unpleasant at first glance. Why? Because wherever I look, I see green trees and bushes, a blooming magnolia, lots of spring flowers and birds busy building their nests. And those colors… If you feel like it, take a look with me.

spring

And here are my veggies in the garden: broccoli, zucchini and lettuce. I hope they'll be safe from the voracious snails.

garden