We interrupt your regularly scheduled cookies and cakes to bring to you… Muffins!
Scanning through my posts, it dawned on me that it’s been a long time since we’ve seen a breakfast recipe. So here’s a little muffin to add some sunshine to your morning. Moist, light, and fluffy, no one will guess that these are free of refined flour and sugar. None of my tasters suspected a thing
I’ve been meaning to give white whole wheat flour a try (a suggestion from Sarah at Gazing In), and thought that this recipe would be a perfect fit. Was it exactly like all-purpose? No, but it wasn’t exactly like whole wheat either. It was kind of a happy medium. I tried it in some cookies for Dave, which turned out great too, so I highly recommend giving it a try to see what you think… If you don’t have white whole wheat flour, either all purpose or whole wheat pastry flour will work well too.
Orange Poppyseed Muffins
2 cups White Whole Wheat Flour
1 tbsp Poppy Seeds
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/3 cup Canola Oil
2/3 cup Agave Nectar
2 tbsp Ground Flaxseed
4 tbsp Hot Water
3/4 cup Non-Dairy Yogurt (I used coconut)
1/2 cup Orange Juice (approximately 2 large oranges)
1 tbsp Finely Grated Orange Rind
2 tsp Vanilla
1 tsp Apple Cider Vinegar
1 – 2 tsp Poppy Seeds (for sprinkling)
Preheat oven to 375°F and line muffin tin with paper liners.
Stir together the flaxseed and water. Set aside to become gelatinous.
Stir together the flour, 1 tablespoon of poppy seeds, baking powder, baking soda, and salt. Set aside.
Combine the oil, agave, flaxseed mixture, yogurt, orange juice, orange rind, vanilla, and vinegar. Beat until thoroughly combined (about 1 minute).
Make a well in the flour mixture and add the wet ingredients.
Stir until just moistened (will still have lumps).
Divide the batter evenly amongst the muffin cups and sprinkle tops with poppy seeds.
Bake for 18 – 20 minutes, until an inserted toothpick comes out clean.
Allow to cool in tin for 5 minutes before transferring to rack.
Makes 12 muffins.