1 1/2 cup all purpose flour (maida)
3/4 cup brown sugar (can be replaced by white sugar)
1/2 cup oil (or 1 stick softened butter)
2 tsp dried orange peel, finely chopped
2 tsp baking powder
1/2 tsp vanilla essence
1 cup tutti fruity chunks, floured to avoid sinking at the bottom
1/2 cup fresh/dried blueberries
1/2 cup fresh orange juice
Almond silvers for garnishing on top (optional)
Pre-heat the oven at 175 degree celsius and line a 12 hole muffin tray with paper cups.
In a bowl, beat the sugar and oil till light and smooth. Add the eggs one at a time and whip further. Add the orange zest, juice, vanilla essence and beat further at medium speed if using a hand blender. Now fold in the flour and baking powder little at a time and beat to a smooth consistency. Be sure not to overdo it. At this point, keep aside the blender and with the help of a spatula fold in the floured fruit bits followed by the blueberries. Give a gentle stir so that everything gets mixed well without overdoing it. Pour the batter with the help of a tablespoon till half of a paper cup leaving space for it to rise. Sprinkle with almond silvers. Repeat for the rest of the paper cups. Bake in the oven for 25-30 minutes or until a toothpick inserted comes out clean. Let it cool on an iron rack before transferring to air-tight containers. Can be refrigerated for up to a week. Warm in the microwave for 10-20 secs before serving.