Orange & Poppyseed Muffins

I’m very excited because these are the best muffins I’ve ever made, period! They are the *moistest*, *fluffiest* and most wholesome little things ever. I added 3/4 cup of cooked black rice, quinoa and chia in for a really nice healthy nuttiness, an idea I got from some cute little honey cakes my friend bought from Costco. This recipe also replaces milk with orange juice. Funnily enough I got this idea because I was sick and needed vitamin C, but the vitamin C is destroyed in baking so oh well haha. 😂

They contain a lot of:

– Fibre
– Protein
– Complex carbs for sustained energy
They contain very little of:

– Animal products (none, obvs)
– Refined sugars – Fat

Time taken 35 mins. Approximate cost $24 with plenty of leftover ingredients. Makes 12 muffins.

Let’s go!



1.5 tbsp poppy seeds
1 cup SR flour
1 cup wholemeal SR flour
3/4 cup mixture of cooked black rice, cooked quinoa, chia seeds, and anything else you like
3/4 cup orange juice with pulp
6 tbsp maple syrup
1/2 cup vegetable oil, such as coconut oil
2 heaped tbsp coconut yoghurt, combined with 2 tsp cornflour and 1 tsp baking powder
1/4 cup plant milk (I used soy)
Shredded rind of one orange
Small handful almonds, chopped



Preheat oven to 190*C.

Grease 12 x medium muffin tins and push a square of baking paper inside each hole to form a cute case.

Mix 1 tbsp of the poppy seeds, the flours and the rice mixture together very well. Add most of the orange rind, reserving a small amount to decorate the top of the muffins later. Create a well in the middle of the mixture.

Combine all wet ingredients and whisk together until very smooth. Pour into dry mixture and fold together until combined – don’t overmix.

Spoon heaped tablespoons of mixture into cases. Top with the rest of the orange rind and poppy seeds and the chopped almonds. Bake for 25 minutes or until risen, fluffy, and a skewer comes out clean.

Dust with icing sugar or an orange juice glaze (3 tbsp icing sugar, 1 of OJ) if you need a little extra sweetness.



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