Today we are going to cook absolutely amazing muffins using a whole orange.

Yes exactly! Not only with orange juice or just zest, but with everything together and at once.

There are no nuts in the recipe, which means it can suit allergy sufferers perfectly. These muffins are cooked quickly and simply.

Delicate inside, very fragrant, moderately sweet and incredibly tasty.

 A wonderful addition to morning tea.
Ready? Set?

Let’s go cooking!

We will need: (6 muffins)

1 whole orange

2 tbsp. of vegetable oil + a little bit for the mold

3-4 tbsp. of orange juice

1 tbsp. of flaxseed meal + 3 tbsp. of water (replaces one chicken egg)

1/2 cup of whole wheat flour

3/4 cup of all-purpose flour

1/2 tbsp. of baking soda (I use baking soda)

5 tbsp. of brown sugar

Preheat the oven to 165C / 325F.

Mix both types of all-purpose flour with soda and sugar. Cut the orange in half, take out the seeds and the white center. Soak the flaxseed.

Cut the orange into cubes and put it to the blender together with the juice and vegetable oil.

Add the flaxseed. You should get a thick “puree” with small pieces of zest.

Combine the puree with the dry mix and blend them together.

Lubricate the molds with vegetable oil and spread the dough there. Bake for 25-30 minutes.

The muffins should blush.

Done!
Bon appetit!