These muffins are the perfect breakfast treat or afternoon pick me up. The combination of orange and berry makes these muffins zesty and sweet. I find the more fruits you put in muffins the moister they become, so I load mine full of goodies, including nuts and seeds!
Serves 12
Ingredients:
2 Oranges, juiced (Should make a little over 1/2 cup)
Zest of one Orange
1/3 cup Olive oil
1/3 cup Honey
2 tbsp Tahini
1 Egg (omit for vegan)
2 tbsp Greek Yoghurt (omit for vegan)
2 cups Wholemeal flour
1 cup Oats
1 ½ tsp Baking powder
1 tsp Baking soda
½ tsp Sea salt
½ cup Chopped walnuts
½ cup Mixed sunflower and pepita seeds
1½ -2 cups Frozen mixed berries (Depending on how berry(ish) you like your muffins)
1-2 tbsp Milk of choice
Directions:
- Preheat oven to 180°. Line a 12 hole muffin pan with baking paper squares or muffin cases
- Whisk to combine orange juice, zest, oil, honey, tahini, egg and yoghurt in a large bowl until smooth
- In a separate bowl combine flour, oats, baking powder and soda, salt, walnuts and seeds. Make a whole in the centre
- Gently pour wet ingredients into dry and combine, making as few stir movements as possible (this keeps the muffins from getting dry)
- Gently fold through berries, don’t over mix
- Add milk if you find the batter very thick
- Spoon batter evenly into prepared muffin pan, sprinkle with additional nuts and seeds if desired
- Bake until skewer comes out clean (approximately 20 minutes)
I have adapted this recipe from My New Roots:
http://www.mynewroots.org/site/2008/01/marvelous-muffins-2/
