Orange Poppy Seed Muffins

[Kismetwolf]

I don't know how "strictly" macro these are as it's a vegan recipe, but I use to make these and they are really delicious... enjoy!

:-)

Orange Poppy Seed Muffins

preheat oven to 350 degrees (180 c)


prepare:

scrub clean 1 large organic orange and zest

pulp the remaining orange in a blender (or hand mixer)


dry ingredients:

1 cup whole wheat flour

1 cup of rice flour (or replace wheat flour, with 2 cups of rice flour if you are wheat free)

1 tbs baking powder (aluminum free)

1/4 tsp sea salt

1/4 cup canola or sunflower oil

1/3 cup rice malt syrup

2 tbs maple syrup

1 1/2 tsp vanilla

2/3 cup organic orange juice

1/4 cup poppy seeds


Wisk the wet ingredients in a small bowl. Combine the dry ingredients in a larger bowl. Gently pour the wet mixture into the dry and fold. Sprinkle in the poppy seeds and gently combine the mixture.

Lightly oil muffin pans and pour the mixture into the pans, (this batter makes 6 large muffins, 10 to 12 med muffins, or 18 mini muffins).

Bake for 35 to 40 minutes, until cake rises and is golden brown.

Let cool on a bakers rack and pop the muffins from the pans


Icing (optional)

1/2 brick of tofu
2 tbs maple syrup (or 1 1/2 tbs rice syrup)
1 tsp vanilla
1/4 cup orange juice

blend well until creamy and refrigerate for at least 3 hours


(This icing works great on carrot cake too, with crushed walnuts sprinkled on top)

Thanks Kismetwolf for this yummy recipe! I made them yesterday and they are really delicious, naturally sweet + tangy and the orange pulp makes a big difference in overall texture keeping them moist and not dried out.

:-)

[Kismetwolf]

You're welcome VeganAnnie! I am so glad you like the recipe, I have been making these muffins for a few months now, I altered the recipe from a regular baking book to suit a more vegan/macro diet by eiminating sugar, white flour, eggs and milk, I tried a few variations of it and finally came up with one that was both moist and tasty.
I have a wicked (no sugar) chocolate chip cookie recipe that is also really nice, I'll have to post that up soon.

ooh - yes! Please post the cookine recipe!
you may want to place that in the recipe competition here at cybermacro!
The theme at the moment - cookies

I am going to make these lovely sounding muffins. I will try it minus the baking powder and maybe use coconut oil and barley malt?

ilanit

[Kismetwolf]

Thanks Ilanit, and I'll be sure to post that cookie recipe when I get a chance.
Coconut oils sounds good, next time I make them, I will try it with coconut oil too!

I just made a killer banana/date/walnut bread with 1/2 hazelnut oil and 1/2 canola oil instead of all canola oil, it turned out really moist and flavourful.
:o)

What would you use in place of aluminum-free baking powder in baked goods? Are there any macro alternatives? or can baked goods be made w/o it all together?

Thanks!!!

[bita]

Baked goods can be made sans leaveners, but the texture will be different. Another option to is ferment the ingredients prior to baking, or to use a fermented sweetener, such as amasake.

[Kismetwolf]

Hi Bita! Thanks for the information. I purchased amasake today and I was wondering how would I incorporate this into my baked goods (muffins, scones, cookies). You said to use it in place of baking soda/powder, how much would I use if I were making the above recipe and omitting baking powder?

Thanks a bunch for all you help

:o)

[meeleend]

Hi Kismetwolf thanks for recipe.