Orange and Chia Seed Muffins with Orange Glaze

Orange and Chia Seed Muffins

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…

 

Orange and Chia Seed Muffins

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

Oranges

 For the orange glaze

  • 1 tablespoon melted vegan margarine
  • 2 tablespoons orange juice
  • 1/2 cup (90g) icing sugar

Orange and Chia Seed Muffins

 

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.

 IOrange and Chia Seed Muffins

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.

 

Orange and Chia Seed Muffins

Enjoy! xx

 

 

 

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Apple and Cinnamon Muffins

Apple & Cinnamon Muffins

Taking a quote from Seinfeld:

Cinnamon: It should be on tables in restaurants…anytime someone says ‘Ooh, this is so good – what’s in this?’ the answer invariably comes back, ‘cinnamon’. Cinnamon. Again and again!

And so it is! Cinnamon – one of the all-time great spices and together with apple they are like two peas in a pod! Perfect!

This is another recipe that I’ve had tucked away in a recipe book that I put together years ago so I can’t tell you where it came from or its actual author as such. But I can tell you that they are delicious and just a little bit special!

Using the pie apple makes them particularly moist – one of my all time favourite muffins!

Apple & Cinnamon Muffins

 What you will need:

  • 2 cups self-raising flour
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • ½ cup firmly packed brown sugar
  • 410 can diced pie apple
  • Egg replacer for 1 egg (you can use flaxseed meal)
  • ¾ cup soy milk
  • 1/3 cup sunflower oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons brown sugar, extra pinch ground cinnamon

 

Apple & Cinnamon Muffins

What to do:

Preheat oven to moderately hot 200 °C (180 fan forced oven)

Pop muffin cases into a 12 hole muffin pan

Sift the flour, spices and brown sugar into a large bowl. Add 1 ½ cups of the pie apple then the combined egg replacer, soy milk, oil and vanilla extract. Then stir until just combined. Don’t overmix.

 

Apple & Cinnamon Muffins

Spoon the mixture evenly into the muffin cases. Divide the remaining apple amongst the tops of the muffins and sprinkle with the combined extra sugar and cinnamon.

 

Apple & Cinnamon Muffins

Bake in the oven for approx 15-20 mins

Transfer the muffins to a wire rack.

These are lovely served warm or…. Equally as yummy served when cooled!

Enjoy! Xx

Apple & Cinnamon Muffins

Raspberry and Coconut Muffins

Rasberry & Coconut Muffins

Is it possible that I have died and gone to muffin heaven? Or that I’ve reached some kind of muffin nirvana!?! Well temporarily anyway!

My goodness – these little darlings are really quite perfect – the smell, the way they look and then of course mmmnn the taste… from the first bite I knew.  Maybe they can be renamed – Love At First Bite Muffins… Heehee!

This is an adapted recipe from Vegan Cooking – Recipes for a Peaceful World by Diipali Lilburne and Amanda Quinn – I’ve altered it quite a bit but used the basic idea… I think the almond meal lends such a lovely texture…

With a little light dusted sprinkling of icing sugar the romance was complete… raspberry dreams….

Rasberry & Coconut Muffins

What you will need:

  • 1 cup raspberries – frozen or fresh (I used fresh this time)
  • 1 cup white self-raising flour
  • ½ cup wholemeal plain flour
  • 1 tsp baking powder
  • ½ tsp bicarb (baking) soda
  • ½ cup almond meal
  • ½ cup vanilla infused castor sugar (vanilla pod left in a jar of castor sugar)
  • Pinch of salt
  • ¼ cup shredded coconut
  • 2 heaped tablespoons toasted coconut (for topping – optional)
  • 1/3 cup sunflower oil
  • 1 cup of soy, almond or other non-dairy milk)

What to do:

 

  1. Preheat your oven – 160° (fan-forced) – 180°C
  2. Get your muffin tray ready – either grease with sunflower oil or vegan margarine OR use muffin cases
  3. If you would like to have toasted coconut to grace the top of your muffins (optional but recommended) In a heavy based fry pan – very gently toast the 2 tablespoons shredded coconut – it will only take a couple of minutes – set aside.
  4. Dry ingredients – in a large mixing bowl sift your flours, baking powder, baking soda, salt and sugar. Then add the almond meal and the shredded coconut.  Mix until combined.
  5. In another bowl gently whisk together the oil and soy milk.
  6. Make a well in the centre of the dry ingredients. Add the oil and soy milk mixture and gently combine.
  7. Lastly add the berries and stir through only a couple of times. Less is more with muffins!
  8. Spoon this mixture into the prepared muffin tin. Sprinkle the toasted coconut on top of each muffin.
  9. Baking time will vary – 20-25 minutes. Check at 20 minutes. Allow to cool in the tin for 10 minutes before removing onto a wire rack to finish cooling.

Sprinkle with a light dusting of icing sugar…

Rasberry &CoconutMuffins

You could of course use any berry for the muffin…blueberry, strawberry…. But I must say there is something about raspberries…lovely… enjoy! Xx

Raspberry & Coconut Muffins

Moist Chocolate, Banana, Date and Walnut Muffins

Chocolate, Date, Banana & Walnut Muffins

These muffins are somewhat reminiscent of a brownie so therefore, it goes without saying, are delicious!

They are the result of bringing together a recipe I use to whip up in my egg and butter days and wanting to make dates part of the recipe equation! The banana acts as a binder (in lieu of eggs) and also keeps the muffin super moist.

  • See banana tip below!

And so the Moist Chocolate, Banana, Date and Walnut Muffin was born!

They really are delicious – especially straight from the oven while still warm but will keep moist for a few days if kept in an airtight container. I baked these on a Saturday and the next day, as part of my snack pack that I always take with me when I’m out and about, they were just as moist. They also freeze really well so you can always have one when you need a muffin with a cuppa.

They are the perfect accompaniment to a cup of tea or soy cappuccino – enjoyed as I did, while sitting in the lovely Melbourne sunshine.

To be enjoyed wherever you are! Xx

What you will need:

Dry Ingredients:

1 cup plain white flour

½ cup wholemeal flour

3 tablespoons (heaped) of good quality Dutch Cocoa

1 ½ teaspoons baking powder

1 teaspoon bicarb (baking soda)

Pinch of sea salt

½ cup brown sugar

¼ to a 1/3 cup vanilla pod infused castor sugar (how sweet would you like it?)

½ cup dates finely chopped

¼ cup walnuts (chopped)

Wet Ingredients:

2 bananas – mashed

¼ + ¼ cup soy milk (or almond milk)

1 teaspoon apple cider vinegar

½ teaspoon concentrated vanilla extract

1/3 cup sunflower oil

What to do:

Preheat your oven to 180°C (160° for fan forced ovens). Line a 12 cup muffin tin with muffin cases or oil the tin.

In a small bowl mix together the soy milk and apple cider vinegar and set aside

In a large mixing bowl sift together the flours, bicarb soda, cocoa, pinch of salt and the sugars. Lastly mix through the dates and walnuts. Make a well in the centre of the mixture.

In another bowl combine the mashed bananas, the soy/cider vinegar, vanilla extract, oil and remaining cup of milk and whisk away!

Pour the wet mixture into the centre of the well and then mix until just combined. I use a fork to do this as I’ve read that works best when mixing muffin batter. Whatever you do don’t over mix!

Scoop the batter evenly into the muffin cups.

Chocolate, Banana, Date & Walnut Muffins

Bake for about 15-20 mins – depending on your oven. Check at 15 minutes – you don’t want to over cook them!

Check by inserting a metal skewer or tooth pick into the centre of the muffin and they are ready when the skewer comes out clean.

Transfer to a wire rack to cool.

Frozen Bananas

  • Banana tip – the eternal dilemma of the overripe banana has been solved!

Just pop your overripe bananas (whole and still in their skins) into a plastic bag and into the freezer. When you need them remove from the freezer bag and allow them to defrost. The time needed will depend on the room temperature – summer or winter – and you have bananas on hand for baking. When they emerge from their blackened skins they look rather strange and a bit squishy but perfect for mashing!

Chocolate, Banana, Date & Walnut Muffins

Lemon & Blueberry Muffins

Lemon & Blueberry Muffins

Second recipe and another one for muffins – is this blog going to be a muffin blog?! No, no but I do make a batch every couple of weeks so am always up for trying out a different recipe and these little muffin gems are just lovely!

There’s something about lemon…!

This recipe is one that I’ve had tucked into a recipe book and did the Vegan conversion thing  replacing an egg with a Vegan flax egg. So not sure where it orginated from but it was the first time I made it today and its definitely made the list of ‘Will make again!’

So here it is:

2 cups unbleached flour

2/3 cup castor sugar

1 & 1/2 tspns baking powder

1/2 tspn bicarb

Pinch of salt

1 cup blueberries – I used fresh this time but often use frozen in muffin recipies

1 tblspn grated lemon rind

3/4 cup soy or almond milk

3 tblspn sunflower oil

1 tblspn lemon juice

Vegan flax egg (1 tblsn flax meal mixed with 3 tblspn water) – set aside

How to:

Prehead oven 180 deg

Dry ingredients:

Sift flour and other dry ingredients into a medium bowl; use a whisk to stir. Add the blueberries and lemon rind and mix well together. Make a well in the centre of the dry ingredients.

Wet ingredients:

Combine the milk, oil, lemon juice and vegan egg in a bowl – whisk together. Add to the flour mixture and stir until just combined. The mixture should be moist but not too dry. Spoon the batter into a 12 muffin cup tin.

Bake for approx 15 – 20 mins (check at 15 mins) until golden brown. Remove and cool on wire rack.

I’m big on a light dusting of icing sugar – but not necessary 🙂

Enjoy

xx