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 (4 tbsp) milk (see note 2)
• 50ml (3 tbsp + 1 tsp) vegetable oil
• 1 teaspoon vanilla extract
• 200g (1½ cups) spelt flour (see note 1)
• 50g (¼ cup) brown sugar
• 1½ teaspoons baking powder
• 60g (2 oz) 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 / 350℉ 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. 

 

Disclaimer:

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.

In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.

Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments.