June 24, 2013 25 Comments
The weather has cooled down in my neck of the woods. The arrival of Winter heralds an abundance of luscious citrus fruits. Friends have presented us with backyard-grown lemons and limes. Country road-side stalls are bursting with mandarins.
Last week, we had a glut of oranges. The Tiny Vegans enjoy eating oranges, cut into segments. Mat and I add a peeled orange to our green smoothies. I decided to incorporate them into some baked goods: orange and coconut muffins.
Regular readers won’t be surprised when I mention that these muffins are perfect for lunch boxes! Eat a few in their freshly baked state, store some in an airtight container, and freeze the rest.
Quantity- 22 mini muffins
1 cup wholemeal self-raising flour
2 Tbsp dessicated coconut
1/3 cup raw sugar
3 Tbsp unsweetened applesauce
3/4 cup freshly squeezed orange juice (approx. 2 oranges)
1/2 tsp vanilla extract
Coconut chips for decoration
1. Pre-heat oven to 180C/350F. Grease a mini muffin tray or line the tray with paper cups. Alternatively, use silicone cups.
2. To a large mixing bowl, add flour, coconut, and sugar. Mix to combine.
3. In a small mixing bowl, combine orange juice, applesauce, and vanilla extract. There is no need to strain the orange juice – some pulp is ok.
4. Add the liquid ingredients to the dry ingredients. Mix well to combine the ingredients. Refrain from over-stirring the mixture. You don’t want rubbery muffins!
5. Spoon a metric tablespoon of batter into each silicone cup (or paper cup). Top each muffin with coconut chips.
6. Bake for 7-9 minutes.
We have been spending our Winter days playing in the sun:
baking with friends:
and enjoying warm bowls of porridge (oatmeal) on chilly mornings:
Each Monday, I feature a scrumptious vegan recipe that is enjoyed by my own family – I hope your family enjoys it too.