2 eggs
1/2 C brown Sugar
1/2 C white sugar
1/2 C Canola oil
1 1/2 tsp vanilla extract
1 1/2 C What pastry flower
1 1/4 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
2 apples - use whatever variety you'd like- peeled & grated (watch that core!)
1 large carrot, peeled & grated
zest of 2 oranges
Sections of 2 oranges
1/4 cup almonds
1/4 cup flax seeds
Preheat oven to 400F. Grease or line a muffin pan. I ended up with just shy of 2 dozen - but if you filled them up more, which many of mine could have stood to be, you'll probably get 18.
Glaze:
1/4 cup of honey
2 T brown sugar
1 T orange zest
Juice that came from the orange center after you sectioned it. Or about 4 tablespoons.
1 t vanilla extract
2 t. butter (optional but recommended)
In small bowl combine flour, baking powder, salt and cinnamon. |
Whisk together sugar, oil, and eggs, vanilla, and orange zest of one orange. |
I left the skin on for more fiber and nutrients. |
Grate or chop carrots and apples in food processor. Finely grind almonds and flax seed in food processor. |
Add to sugar and egg mixtures. |
Gently fold in dry ingredients until wet. |
This is where I added the orange section whole. |
Add all ingredients at once to a small sauce pan. This is super sweet and it only makes about 1/2 inch, but you don't need anymore. |
Wisk together over medium-high heat until it start to bubble and all the sugar is melted and all ingredients are nicely incorporated. |
Add a spoonful over each muffin while still hot, it gets thick and sticky as it cools. |
This is how much I put about on each muffin. |
I just did this to make it look super goopy and yummy for the picture. |
All my muffins - As you can tell some of them could have been filled up more! |
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