When my friend Gaby called to say she was driving into the city for the day with her daughter and a friend, I immediately suggested they come for morning tea. As soon as I hung up the phone, my mind started playing with the different things I could bake for the occasion. I went back and fourth between tea bread, a crumb cake and muffins; by the end of the evening, the muffins had won out. The deciding factor: these muffins bake quickly and I thought we needed another muffin recipe here on Coconut and Quinoa.
Because our morning tea date was a last minute plan, I had to use what was already in the kitchen. A bowl full of oranges just happened to be sitting on the counter, so without too much thought I put three of them on to boil. I love the deep citrus flavor and moist texture whole, blended oranges give cakes and was envisaging that in a muffin. I used one of my old cake recipes as a starting point and took out half the maple, added almond milk, reduced the flour and added almond meal. The thought of those ingredients along with extra virgin olive oil, raspberries and sprouted flour was enough to get me up early and ready to bake.
In the morning all I had to do was blend the oranges with the wet ingredients, sift the dry, stir it all together and bake.
We ate them warm with cups of sencha tea; every one loved the flavor so much, no one could stop at one!
Orange raspberry almond muffins with sprouted flour
The muffins have a very moist, almost creamy texture from the cooked oranges, almond meal and almond milk (which was un strained, recipe here). They are mildly sweet here, but you could play with amounts of maple to almond milk to get the level of sweetness you like.
Cooking the oranges ahead of time is a good idea as they take about 50 to 60 minutes to get really soft; as they’re cooking your kitchen will smell absolutely heavenly. I recommend boiling 3 oranges and freezing 1 ½ of them so they are ready for next time.
3 oranges, Navel or Valencia (only 1 ½ needed for this recipe)
½ cup extra virgin olive oil
3/4 cup maple syrup
½ cup almond milk, soy milk would also be fine
2 teaspoons raw apple cider vinegar
1 tablespoon vanilla extract
½ teaspoon sea salt
¾ cup almond meal
1 ¾ cup sprouted whole wheat flour*
1 teaspoon baking powder
¾ teaspoon baking soda
1 ½ cups raspberries, fresh or frozen, divided
*If you can’t find sprouted whole wheat flour, whole wheat pastry flour or whole spelt flour will work just as well. Just check the muffins earlier (at 20-25 minutes), as sprouted flour is moister than regular flour.
Place the oranges in a medium-sized saucepan and cover with plenty of filtered water. Bring to boil over high heat, cover, lower heat and simmer for 50 to 60 minutes or until oranges are very soft. Remove from heat, drain and cool.
Pre-heat oven to 350 degrees Fahrenheit.
Line a muffin tray with cup cake liners, or generously brush with olive oil. (I also lined a couple of ramekins, as this recipe makes 14 small muffins)
Cut oranges in quarters and remove any seeds. Freeze 6 orange quarters in a container to use another time. Roughly chop remaining oranges and place in food processor or blender. Add olive oil, maple syrup, almond milk, vinegar, vanilla and sea salt, blend until smooth and set aside.
Place the almond meal in a mixing bowl and toss with your fingertips to break up any lumps. Sift flour, baking powder and baking soda into bowl and mix well to combine with almond meal.
Pour in the blended orange mixture and stir until almost combined. Add 1 ¼ cups of the raspberries and gently fold into batter. Spoon into lined muffin cups and press the remaining raspberries into the tops of the muffins.
Place in the oven and bake for 30 to 35 minutes, or until a toothpick comes out clean. I like to rotate the tray half-way through baking.Remove muffins from tray and place on a cooling rack.
Makes 14 muffins.
Click here for printable recipe