My daughter loves orange… and anything that has orange flavour. She has been asking me to make orange cup cakes for a very long time and today I had the drive to please her. The muffins came out very good and everyone liked it so much especially my daughter you simply loved the tart, tangy cranberries. I got the recipe from here, made slight changes and yummy cup cakes were ready to serve.
| INGREDIENTS | |
| All purpose Flour | 2 cups |
| Brown Sugar | 1 cup |
| Baking Powder | 2 tsp |
| Flax Seed Powder | 1 tbsp |
| Warm Water | 3 tbsp |
| Orange Juice | 2/3 cup |
| Water | 1/3 cup |
| Cranberries (Coarsely chopped) | 2/3 cup |
| Walnuts (Coarsely chopped) | 1/2 cup |
| Orange Zest | Of 1 full orange |
| Vegetable OIl | 1/3 cup |
METHOD
- Preheat the oven to 190° C and grease or line muffin tray with muffin liners.
- Sieve flour and baking powder together into a big bowl. Mix in brown sugar.
- Mix warm water and flax seed together and set aside for about 5 minutes. After 5 minutes, beat it well to make a gooey paste.
- Squeeze out 2/3 cup of fresh orange juice and mix in water to make it 1 cup measure.
- Now beat all the wet ingredients together – orange juice, flax seed, oil and orange zest.
- Slowly fold in the dry ingredients to the wet ingredients. Also fold in cranberries and walnuts.
- Spoon the batter to the prepared muffin tray and bake it for about 20 minutes or until the inserted toothpick comes out clean.
- Transfer the muffins to a cooling rack to cool.
NOTES
- I used self raising tapioca gluten free flour, hudson canola oil, dried cranberries and fresh orange juice.
- If you use egg, then beat 2 eggs in place of flax seed.
- You can use white sugar instead of brown.
No comments:
Post a Comment