We have been indulging in some beautiful, fresh and local blood oranges from Red Belly Citrus. These blood oranges are a deep red inside and are deliciously sweet! We had been pondering over which recipe to try them in when Kate had the brainwave to combine the timeless flavour of orange and poppy seed with the fresh twist of blood oranges. Et Voila!
Kate’s recipe uses the blended pulp of the blood orange rather than just the juice. This keeps all the good bits of the blood orange in the muffin. We have also used wholemeal flour for added fibre, almond meal to keep the muffins moist and olive oil for the benefits of unsaturated fats!
Baking is a really enjoyable past-time and many of us can recall a baking experience as a child. But the trouble with baking is the need for sharing! Most recipes are high in saturated fat and sugar and if you have no one to share it with a love of baking can add to your waistline. These absolutely delicious muffins can be individually cling wrapped and frozen for several weeks. You can pack a healthier, portion controlled sweet treat in your lunch box everyday for 2 weeks!
Blood Orange and Poppy Seed Muffins
- 1 tbsp poppy seeds
- 1 cup milk, any
- 2 cup flour, wholemeal, self-raising
- ½ cup almond, meal
- ⅔ cup sugar, brown
- ½ cup oil, olive
- 2 egg
- 2 orange, blood peeled and blended, keep rind
- Preheat oven to 180 degrees celcius (fan forced). Grease muffin pan with a little olive oil.
- Combine poppy seeds with 1/4 cup of milk. Set aside.
- Combine flour, almond meal, and brown sugar in a bowl.
- Add the poppy seed mixture, remaining milk, olive oil, eggs, orange rind and blended orange flesh. Stir until just combined. Don’t overmix.
- Spoon into muffin trays. Bake for 25 minutes or until a skewer inserted into the centre of a muffin comes out clean.
- Place onto a wire rack to cool slightly. Best served warm.
- 1 serve carbohydrate
- 1 serve fat