Tag Archives: orange

Orange Cranberry Muffins

I hope this doesn’t startle you, but…. First Christmas Post Of The Year!!!!! Whoo!!!!…. Now that I’ve gotten that off my chest, I’d like to say that I was actually concerned that I may be jumping the gun (just a wee bit). I mean, I know that our American neighbours don’t even celebrate their Thanksgiving for another couple of weeks. And I wouldn’t want to (possibly) add to anyone’s holiday stresses. But if we waited until that was over… well that would leave me with just (I think) 4 weeks for Christmas recipes. If you’re anything like me, then I know you’ll agree, that’s just not enough time. Continue reading

Orange Loaf Cake

Spring has returned! And with her, the promise of sunny days and warmer weather… At this time of year, my palate turns to bright, happy, citrus flavours. Perhaps it’s an attempt to jump the gun, straight to summer. In any case, these past few weeks I’ve been having a love affair with oranges. And as I was looking for something to bake this weekend, those oranges continued to call to me.

 

Orange Loaf Cake | The Misfit Baker

 

This cake may be simple, but what it lacks in style it certainly makes up for in flavour. The addition of coconut milk adds another summertime flavour layer, and gives it a deliciously moist and tender crumb… If you have more self control than I do, wrap the cake and let it rest into the refrigerator overnight, for optimal texture and flavour.

 

Orange Loaf Cake | The Misfit Baker

 

 

Orange Loaf Cake

Cake:

1 1/2 cups All-Purpose Flour

2 tsp Baking Powder

1 tbsp Orange Zest, finely grated

1/3 cup Margarine

1 cup Sugar

1/2 cup Soft Tofu, pureed

1/2 cup Coconut Milk (canned, full fat)

1/4 tsp Coconut Extract (optional)

1 – 2 tbsp Shredded Coconut (unsweetened)

Glaze:

1/3 cup Icing Sugar

5 tbsp Orange Juice (fresh squeezed)

 

 

Preheat oven to 35o°F. Grease and flour a 9-inch loaf pan (or line with parchment, as I did).

Stir together flour, baking powder, and orange zest.

Beat together the margarine and sugar. Add the tofu, milk, and extract (if using), and beat for another 2 minutes. Add the flour mixture and blend until just combined.

Pour batter into loaf pan, sprinkle shredded coconut over the top, and bake for 40 – 45 minutes, until an inserted toothpick comes out clean.

To make the glaze, stir together the icing sugar and orange juice, until smooth. Pour the glaze over the hot cake.

Remove from the pan after the cake has cooled completely.

 

 

Orange Poppyseed Muffins

We interrupt your regularly scheduled cookies and cakes to bring to you… Muffins!

 

OrangePoppySeedMuffins2

 

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.

 

OrangePoppySeedMuffins1

 

 

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.