Whole Orange & Raisin Spelt Muffins (low fat and less sugar)
Servings: 8 muffins
Ingredients
- 1 orange (medium)
- 2 eggs (small)
- 60ml (4 tbsp) milk (see note 2)
- 50ml (3 tbsp + 1 tsp) vegetable oil
- 1 tsp vanilla extract
- 200g (1½ cups) spelt flour (see note 1)
- 50g (¼ cup) brown sugar
- 1½ tsp baking powder
- 60g (2 oz) raisins
Instructions
- Wash the orange and blend it whole until smooth, with no large chunks remaining.
- In a large bowl, whisk together the eggs, milk, oil, and vanilla. Stir in the blended orange.
- Add the flour, sugar, and baking powder, and mix just until combined—do not over-mix.
- Gently fold in the raisins.
- Divide the batter evenly between 9 muffin cases.
- Bake at 175°C (350℉) for about 22 minutes, or until a skewer inserted into the centre comes out clean.
- Allow the muffins to cool slightly. They are best enjoyed while still warm.
Notes
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 this recipe using imperial measurements.
- I used spelt flour but you could replace this with regular flour (or even a gluten free blend).
- I used almond milk, but you can use any milk you have to hand.
