Blood Orange Muffins

These blood orange muffins with a hint of spice are moist, fluffy and not overly sweet. They contain whole wheat flour and a generous amount of fruit. Easy to make, delicious, perfect for breakfast or as a snack.

Course Breakfast, Brunch, Snack

Cuisine vegetarian

Prep Time 10

Cook Time 24

Total Time 34

Servings muffins

Calories 140kcal

Author Monika Dabrowski

Equipment

12-hole muffin pan
2 large mixing bowls
whisk, large spoon and sharp knife

Ingredients

3 blood oranges flesh and zest, see Instructions
1¼ cups all-purpose/plain flour
1 cup whole wheat/wholemeal flour
1½ teaspoons baking powder
½ teaspoon bicarbonate of soda
1½ teaspoons cinnamon
1½ teaspoons ground ginger
⅔ cup less 2tsp natural yogurt at room temperature
½ cup+1tbsp light brown sugar
⅓ cup+2tsp vegetable oil
2 large eggs at room temperature
3 tablespoons milk at room temperature

For the glaze (*optional)

1 tablespoon lemon juice
3-4 tablespoons powdered/icing sugar

US Customary - Metric

Instructions

Preheat the oven to 400 F/200 C/180 fan/gas mark 6.
Combine dry ingredients: Using a whisk stir together the flours, baking powder, bicarbonate of soda and spices. Set aside.
Make wet mixture: Whisk together the eggs, oil, yogurt, milk, sugar and blood orange zest until creamy. Set aside.
Add oranges: Peel the blood oranges, separate the segments and cut each segment into 4 pieces. They should be quite small so the fruit can be evenly distributed throughout the batter. Gently stir into the batter.
TIP: If the oranges release a little juice as you cut them it is important not to add it into the batter.
Assemble: Gradually add the dry mixture (in 3 goes) and stir gently until the dry ingredients are no longer visible. Do not overmix. The batter will be thick.
Bake: Spoon the batter into the muffin cases and bake in the centre of the oven for 15 minutes then lower the temperature to 375F/190C/fan 170/gas mark 5 and continue baking for 9 more minutes.
Cool: Remove from the oven and cool completely in the muffin pan (it'll be easier to remove the muffin cases later).
Add glaze: *Optional. In a small bowl stir together 1 tablespoon of lemon juice and 3-4 tablespoons of powdered sugar until smooth. Using a pastry brush or small spoon spread the glaze over the tops of the muffins. Enjoy!

Notes

- Rinse and dry the blood oranges thoroughly before using.

- Remember to zest them before peeling.

- If the oranges release a little juice as you cut them it is important not to add it into the batter.

- Stir both the dry as well as wet ingredients using a whisk.

- Your blood orange muffin batter will be quite thick and it's important not to overstir it. Stop stirring once the dry ingredients are no longer visible.

- Once completely cooled these muffins can be stored in an airtight container for up to 3 days. I cover mine with a thick cloth or foil overnight and place in a container the following day.

- Freezing: Place in the freezer for 3 hours then transfer to an airtight container/freezer bag for up to 3 months. Defrost in the microwave.
- The nutritional information does not include the lemon glaze.

Nutrition