This is a recipe I've spent a while altering and perfecting. These muffins can have anything from choc chip to raisins in them, but I've chosen to use orange for this how-to with an alcoholic syrup (all optional). Just make sure the 'flavour' isn't too chunky so it doesn't prevent them from rising properly. The smaller the better.
Preheat the Oven to 150degrees fan and place muffin cases in the bun tin.
Grate the zest of the oranges and place along with the milk, oil, eggs, caster sugar and syrup into a large bowl and whisk...
...until its this frothy. It doesnt matter if there are still sugar crystals and you cannot over-whisk at this stage.
Sift the flour and baking powder into the bowl and fold in with a spatula. Do this very lightly and do not just mix round and round, fold!Do not worry if it's a little lumpy, its better to under mix slightly than overmix.
Spoon the mix into the cases, don't be scared to fill them nearly full up. If you don't fill them full enough you won't get that characteristic muffin rise. Note the level of the first cake shown in the bottom right of the pic.
Place in the oven for 30 minutes.
While cooking, juice the two oranges previously zested and half the grapefruit.
Place the juice, brown sugar and rum into a pan on low heat and stir until the sugar is all dissolved.
Turn the heat up and boil rapidly (CARE: it can overflow very quickly!)until the mixture reaches desired consistancy. I prefer quite runny but reduce for longer if you like a thicker syrup.
Remove the cakes from the oven when cooked and place onto a cooling rack.
Spoon the hot fruity syrup all over the muffins, sorry, this bits a little messy!