Citrus Muffins
Adding orange juice and peel make these muffins very citrus, moist and delicious!
Yield
12 servingsPrep
10 minCook
20 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
whole-wheat pastry flour
or whole wheat flour |
|
| ½ | cup |
soy flour
or another 1/2 cup whole wheat pastry flour, or 1/2 all-purpose flour |
*
|
| 1 | teaspoon |
salt
|
|
| 4 | tablespoon |
sesame seeds
ground, use a coffee grinder to grind |
|
| 2 ¼ | teaspoons |
baking powder
|
|
| 2 | large |
eggs
|
|
| ½ | cup |
yogurt, plain
or buttermilk |
|
| ¼ | cup |
vegetable oil
such as canola or olive oil |
|
| ⅓ | cup |
honey
if you prefer sweeter, add 1/2 cup of the honey |
|
| 1 | tablespoon |
orange zest
freshly grated |
|
| 2 | each |
oranges
juice |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
whole-wheat pastry flour
or whole wheat flour |
|
| 118 | ml |
soy flour
or another 1/2 cup whole wheat pastry flour, or 1/2 all-purpose flour |
*
|
| 5 | ml |
salt
|
|
| 6E+1 | ml |
sesame seeds
ground, use a coffee grinder to grind |
|
| 11 | ml |
baking powder
|
|
| 2 | large |
eggs
|
|
| 118 | ml |
yogurt, plain
or buttermilk |
|
| 59 | ml |
vegetable oil
such as canola or olive oil |
|
| 79 | ml |
honey
if you prefer sweeter, add 1/2 cup of the honey |
|
| 15 | ml |
orange zest
freshly grated |
|
| 2 | each |
oranges
juice |
|
Directions
Preheat oven to 350℉ (180℃) degree.
Coat muffin tins with cooking spray or grease with butter or lay with papper cups.
Whisk together whole wheat flour, soy flour, ground sesame seeds and baking powder.
In another bowl with an electric mixer, beat together eggs, yogurt or buttermilk, vegetable oil, honey, orange zest and orange juice until it turns out pale in colour and smooth.
Pour the wet mixture into the dry ingredients, stir just enough to moisten them.
Fill muffin tins ⅔ full and bake for about 20 minutes or until muffins are golden, a wooden stick inserted comes out clean.
Cool in the muffin tins on a wire rack completely.
Remove from tins and transfer to a wire rack.
Store at an air-tight container for a few days or freeze for up to 1 month.
