Whole Orange & Raisin Spelt Muffins (low fat and less sugar)

These delicious whole orange and raisin spelt muffins are made with a whole orange, using less fat (and no butter) and only a touch of brown sugar.

Although I love cakes overloaded with sugar and butter (and if that’s what you’re looking for, check out this decadent butterscotch and Daim cake!) there are times when I look for healthier options. I try not to eat any gluten or sugar during the week, and even at weekends, I don’t always want to over-indulge. However, there is often that desire (okay, need) for something cake-ish. I came up with these fabulous whole orange and raisin spelt muffins on one such weekend. 

Those of you that have been around a while already know that simplicity is always the best option for me. Why make things more complicated than they need to be? So as I was thinking about squeezing out the juice from the orange, I was beyond excited when remembering how I’d once made a larger cake out of whole oranges. So, that’s how it ended up: no peeling or squeezing; just thrown into a blender, and Bob’s your uncle!

I needed some sugar in the muffins, so I went with brown sugar. Brown anything always feels healthier, doesn’t it? I also threw some raisins in because they moisten up cakes and add more sweetness. 

I was really pleased at how my orange and raisin spelt muffins turned out. They had a pretty orange hue and craggy tops. They were also delicious: soft and moist. You would never know these were low fat and sugar unless someone told you. So, the secret’s safe between us. 

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Whole Orange & Raisin Spelt Muffins (low fat and less sugar)

Servings 8 muffins

Ingredients

• 1 medium orange
• 2 small eggs
• 60ml milk (see note 2)
• 50ml vegetable oil
• 1 teaspoon vanilla extract
• 190g spelt flour (see note 1)
• 50g brown sugar
• 1½ teaspoons baking powder
• 60g raisins

Instructions

• Wash the orange and blend until nice and smooth (with no large chunks).
• Whisk the eggs, milk and oil and vanilla together. Add the orange.
• Add the flour, sugar and baking powder and mix just until combined.
• Fold in the raisins.
• Pour the batter into 9 muffin cases.
• Bake on 175°C for around 22 minutes, just until an inserted skewer comes out clean.
• Allow to cool a little, but they are tastiest when still warm. Enjoy!

Notes

1. I used spelt flour but you could replace this with regular flour (or even a gluten free blend).
2. I used almond milk, but you can use any milk you have to hand.