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1
Preheat fan-forced oven to 170 degrees centigrade.
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2
Grease a muffin tray with 12 holes.
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3
Muffins;.
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4
Whisk egg whites and a pinch of the white sugar with an electric mixer until stiff peaks form.
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5
In a separate bowl, add zest of 1/2 blood orange and remainder of the sugar to the egg yolks.
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6
Whisk with an electric mixer till the yolks turn a pale yellow colour.
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7
Chop pecans in a food processor until coarsely chopped.
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8
Fold pecans, flour and semolina flour into egg whites.
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9
Fold yolk mixture in gently to combine.
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10
Fold gently to keep fluffiness in mixture.
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11
Spoon mixture evenly into muffin tray and cook in preheated oven for 18 minutes.
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12
Syrup:.
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13
Add zest of 1 blood orange, the white sugar, orange and blood orange juices to a heavy based saucepan.
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14
Cook on high heat, stir to dissolve sugar.
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15
Cook until it comes to a boil.
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16
Turn heat to low and simmer gently until it thickens slightly (about 8 minutes).
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17
Set aside.
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18
Garnish:.
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19
Whip cream until stiff.
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20
Fold honey through the cream.
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21
Make 12 blood orange segments by cutting each orange into 6 pieces and remove the skin.
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22
Take muffins out of oven and run a small spatula around each muffin to ensure they are not stuck to the pan.
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23
While syrup and muffins are still hot, pour 2 small ladles of syrup over each muffin while they are still in the muffin tray, reserving 125ml for serving.
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24
Serve one muffin with a tbsp of the whipped cream and honey mixture and a blood orange segment.
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25
Drizzle with 1 tbsp reserved syrup.
