Orange Muffin Recipe

Ingredients

4 small smooth-skinned oranges

¼ cup raisins

¼ cup cold tea

splash of lemon juice

2 eggs

½ cup melted butter

½ cup honey (or to taste)

1 TBSP vanilla (lots)

¼-½ cup prunes

¼-½ cup dried apricots

¼-½ cup pecans

¼-½ cup Medjool dates

1½ cups almond flour

1 tsp baking soda

good pinch salt

½ tsp nutmeg

1 TBSP cinnamon (or more)

¼ tsp ground cloves

1 tsp grated ginger is optional

juice of one lemon (for the syrup)

honey, equal in quantity to the lemon juice (for the syrup)

4 small smooth-skinned oranges

40 grams raisins

60 ml cold tea

splash of lemon juice

2 eggs

112 grams melted butter

120 ml honey (or to taste)

1 TBSP (15 ml) vanilla (lots)

44-87 grams prunes

48-95 grams dried apricots

25-50 grams pecans

44-88 grams Medjool dates

150 grams almond flour

1 tsp (5 ml) baking soda

good pinch salt

½ tsp (2.5 ml) nutmeg

1 TBSP (15 ml) cinnamon (or more)

¼ tsp (1.25 ml) ground cloves

1 tsp (5 ml) grated ginger is optional

juice of one lemon (for the syrup)

honey, equal in quantity to the lemon juice (for the syrup)

Rating

0.0

/ 5

(

ratings)

You rated:

Not rated yet

Dietary Therapies

SCD

mSCD

IBD-AID P3

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Vegetarian

Soy Free

Recipe PDF

Instructions

Preheat oven to 350°F (180°C) for muffins or 325°F (163°C) for loaves or cakes.
Cut four small, smooth-skinned oranges in half, cover with water and simmer until tender (20-30 minutes).
While oranges are simmering, use a small microwavable bowl to combine raisins, cold tea, and splash of lemon juice.
Microwave for 30 seconds.
Let sit to soften, plump, and flavor the fruit.
When oranges are soft, drain and plunge in cold water. Cool until they can be handled.
Scoop out the innards until you have just the peel and a bit of pith.
Break into chunks and put in food processor.
Process until lumps are about the size of your baby fingernail.
Add eggs, butter, honey, and vanilla to the food processor.
Process until somewhat smooth, with small lumps remaining.
In a large mixing bowl, combine any combination of prunes, apricots, pecans, and dates.
Add almond flour, baking soda, salt, nutmeg, cinnamon, ground gloves, and grated ginger to the mixing bowl.
Toss until well mixed and fruit pieces are separately coated in almond flour.
Drain liquid from raisin mixture and combine all ingredients.
Mixture should be thick and lumpy.
Fill muffins cups right up - they don't rise much, or fill loaf or cake pan.
Bake muffins at 350°F (180°C) for 30-40 minutes or until brown on top. Bake small loaves or layer cakes at 325°F (163°C) for 45-60 minutes or until brown.
Optional: While hot, drizzle with lemon syrup made by simmering lemon juice and honey until reduced by half or more.
Eat plain, buttered, or with a dab of dripped yogurt.