If you think it's weird to throw whole oranges into the blender and use in baking...just trust me on this. It provides a ton of flavour and moistness and extra nutrition, as all that pith (the white stuff) is full of fibre and vitamins.
2 whole navel oranges, pureed in blender*
4 egg whites or 2 whole eggs
4 tbls canola oil
1/2 cup sugar or Splenda
3 cups orange juice or water
2 cups whole wheat flour
1 cup fine cornmeal
1/2 cup ground flax seeds
2 tsp ground ginger
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
340g bag fresh or frozen cranberries (about 2.5 cups)
Whisk together wet ingredients in a large bowl. In a smaller bowl, whisk together dry ingredients. Stir cranberries into dry ingredients. Dump dry ingredients into wet and mix just until combined**. Spoon batter into greased muffin tins, filling to top, and bake at 400F for 20-25 minutes, or until a toothpick comes out clean. Cool on wire rack.
Makes 12-15 large muffins.
*Be sure to use seedless oranges, wash them well, and remove the hard thingies that attach to the stem before putting into food processor. I generally cut the oranges into quarters first.
**Many recipes add wet ingredients to dry, but I prefer to do it this way, as I find the batter mixes easier and you aren't left with flour clumps on the bottom. You never want to over mix muffin batter or the finished product will be tough.
2 whole navel oranges, pureed in blender*
4 egg whites or 2 whole eggs
4 tbls canola oil
1/2 cup sugar or Splenda
3 cups orange juice or water
2 cups whole wheat flour
1 cup fine cornmeal
1/2 cup ground flax seeds
2 tsp ground ginger
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
340g bag fresh or frozen cranberries (about 2.5 cups)
Whisk together wet ingredients in a large bowl. In a smaller bowl, whisk together dry ingredients. Stir cranberries into dry ingredients. Dump dry ingredients into wet and mix just until combined**. Spoon batter into greased muffin tins, filling to top, and bake at 400F for 20-25 minutes, or until a toothpick comes out clean. Cool on wire rack.
Makes 12-15 large muffins.
*Be sure to use seedless oranges, wash them well, and remove the hard thingies that attach to the stem before putting into food processor. I generally cut the oranges into quarters first.
**Many recipes add wet ingredients to dry, but I prefer to do it this way, as I find the batter mixes easier and you aren't left with flour clumps on the bottom. You never want to over mix muffin batter or the finished product will be tough.
Comments
Post a Comment