Oranges can often be over looked in the world of fruit for their more glamorous cousins, the peach, the mango, the nectarine… but a good orange really is a thing of beauty. When I think of oranges I think of rays of sunshine, dappled light and smiles.
I also think of the beautiful Leonard Cohen song ‘Suzanne’ with the line ‘… and she feeds you tea and oranges that come all the way from China’ It’s just so wistful and poetic…
And oranges also just happen to make superbly delicious muffins! These are just lovely…
What you will need:
- 2 cups (250g) plain flour
- 1/3 cup (60g) caster sugar
- 3 tablespoons chia seeds
- 1 tablespoon baking powder
- ½ tablespoon baking soda
- Pinch of salt
- Grating of orange rind (finely grated)
- 1 cup (250ml) orange juice
- 1/2 cup (125ml) vegetable oil
- Egg replacer for 1 egg – 1 tblspn flaxseed meal with 3 tblspns water
- 1/2 teaspoon vanilla essence
For the orange glaze
- 1 tablespoon melted vegan margarine
- 2 tablespoons orange juice
- 1/2 cup (90g) icing sugar
What to do:
Preheat the oven to 200 degrees C (fan forced 180). Line a muffin tin with patty cups, or grease with a little oil.
Sift and mix together the dry ingredients in a large bowl. In a separate bowl, mix together the wet ingredients. Pour the wet ingredients into the dry ingredients all at once, and then gently fold together using a fork. Do not overmix; scrape up from the bottom of the bowl to gently fold together until the mixture is just moistened.
Spoon the muffin mixture into the patty cups, filling the cups 3/4 full. Bake in the preheated oven for 15 minutes, or until a skewer inserted in the centre of a muffin comes out clean. Remove from tin and cool on a wire rack.
To make the orange glaze, mix together all the ingredients, adding more orange juice or icing sugar to adjust the consistency if necessary. Drizzle the glaze over the cooled muffins.