Moist orange flax muffins
I offered these very ugly muffins at brunch today and our lovely and delightful guests were brave enough to try them and kind enough to approve them. The ingredients list looks worryingly stodgy but the inclusion of whole oranges makes them moist and flavourful. They freeze well, which is good because they are very dense. Your batch of muffins will be savoured slowly, not disappeared in an afternoon.
Served with cheese, one or two muffins are breakfast or lunch.
Combine dry ingredients in a bowl:
1 c/ 60 g wheat bran
1½ c/ 155 g oat bran
1 c/ 165 g whole wheat flour
1 c/ 175 g flax seed, ground in a coffee grinder
½ c/ 35 g milk powder (or just use milk instead of water for the wet ingredients)
⅔ c/ 135 g brown sugar
2 t/ 10 mL baking powder
½ t/ 3 mL salt
2 c/ 330 g dried fruit (golden raisins, cranberries, apricots and/or dates)
2 c/ 140 g chopped almonds or walnuts
Combine wet ingredients in a food processor and whizz:
3 or 4 whole oranges, washed, quartered and seeded
1 c/ 250 mL water (or milk, if there’s no milk powder in the dry ingredients)
½ c/ 125 mL canola oil
Pour wet ingredients into dry mixture and combine well. Fill paper-lined muffin tins or silicone muffin cups almost to the top. Bake at 375F/190C for 30 minutes. Let cool in tins/cups for five minutes before moving to cooling rack.
Makes about 24 muffins.