Lean orange muffin

Pour cold water in the specified amount into a bowl, add granulated sugar and salt into it, mix well until the crystals dissolve. Then put honey in the liquid and stir until it also dissolves.

It is better to take orange juice freshly squeezed, with a small amount of pulp, and not packaged - this way the cake will turn out to be more aromatic and with a natural orange flavor. Pour the juice into the liquid with honey, mix.

Add odorless vegetable oil to the resulting mixture, mix.

Mix the specified amount of flour with baking soda. Sift the resulting mixture through a sieve to saturate with air and further loosen the dough.

Pour the sifted mixture of flour and soda into the resulting liquid mixture. With a whisk, quickly stir everything together until smooth, break all the lumps and knead the dough of medium density. It will not drip from the spoon, but will fall gently.

Preheat the oven to a temperature of 180 degrees. Grease the baking dish with a small amount of odorless vegetable oil. You can also line the pan with oiled parchment to make it easier to remove the finished cake. If the mold is silicone, then lubrication is not necessary. We spread the dough in the prepared form. We level its surface. We put the future cake in an already hot oven on the middle level and bake for forty to forty-five minutes. If the cake starts to brown too much before baking time, you can cover it with foil. At the end of baking, check the readiness of the cake with a toothpick by sticking it into the center of the product: if the stick comes out dry, then baking can be completed.

We take the finished cake out of the oven, let it cool slightly right in the form. Then we take it out and put it on the grate so that condensation does not form. Let the product cool completely - the crumb should take shape. For decoration, you can sprinkle the surface with sifted powdered sugar.

Cut the cake into portions and serve.