Orange Muffins - Phase 1
I have an abundance of oranges right now... apparently they were on sale. And, they were part of my Misfits box (see here for info on this great service- you can get a percentage of your first box with my code) so I have been stocking up on citrus!
I was going to make a cake.
Then I thought about cookies.
Maybe some marmalade?
I settled on muffins. Super easy to whip up and can be totally compliant for FMD!!
I use the zest and the fruit in this recipe. I peel the oranges with a knife and be sure to get all the white pith off- it is bitter. And be extra sure to get the pithy core out of the middle. Oh, and remove the seeds, too!
You can use any oranges you like- I used Cara Cara Oranges today, along with 2 lonely clementines. You need 1/2 cup puree, any extras you can freeze in ice cube tray for use in smoothies.
I hope you love these as much as I do.
Makes 6 standard servings of grain
1 1/2 cups sprouted wheat flour (for gluten free, see below)
3/4 - 1 cup xylitol, or the equivalent
1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2 tsp vanilla
2 egg whites, lightly whipped
1/4 cup oat or brown rice (unsweetened) milk
2 tsp orange zest (fresh is best)
1/2 cup pureed, peeled, no pith orange(s)
**for Gluten Free- use 1/2 cup each of brown rice flour, oat flour and sorghum flour
Heat oven to 425 degrees.
In a small bowl, mix the dry ingredients together.
In a large bowl, whisk together the vanilla, milk, orange zest, orange puree and egg whites.
Add the dry ingredients to the wet and stir just until mixed. Do not over-work.
Divide into lined muffin tins.
Put the pan into the hot oven, close the door and IMMEDIATELY reduce temp to 375 degrees.
Bake 15-20 minutes, until a toothpick comes out clean. Let cool.