Orange Almond Muffins/Mini-Cakes
February 5, 2020
This recipe is heavily modified from one found online. I’ve made it with three different flour variations and different resulting textures.
So... in total there are 2 cups of flour or flour plus nutty variants. If you want something light and muffin-like, use 2 cups of Gluten Free Goodies Cake and biscuit mix. If you prefer a denser product (which I do), you can either use 1 ½ cups of GFGC Cake and Biscuit mix with ½ cup ground almonds, OR, for the densest version of the lot, 1 cup of GFGC Cake and Biscuit mix, ½ cup ground almonds and ½ cup of almond pulp left over from making your own almond milk. The choice is yours! All versions taste very nice indeed, and freeze well.
The denser ones are similar to the ubiquitous almond orange cake sold in many cafés as their only gluten-free offering, but lack the bitterness often produced in those cakes by the inclusion of the whole, cooked oranges. These have fresh orange juice and freshly grated orange rind, which avoids the bitter components.
1Oil a 12-hole muffin pan and preheat the oven to 200°C.
2Mix the flours, baking powder, baking soda and salt in a large bowl.
3In a separate bowl, mix the sugar, almond milk or other alternative liquid, orange juice, orange rind, maple syrup and vanilla and whisk thoroughly.
4Mix the wet and dry ingredients, combining thoroughly. The mix is quite runny – don’t be put off by this, it does set.
5Pour into the prepared muffin tins and bake for 20 to 25 minutes until well risen and light golden-brown.
6Allow to cool in the tins for 5 to 10 minutes, then remove to a wire rack to cool fully.
2 cups ‘flour’ as discussed above: either 2 cups Gluten Free Goodies Company Cake and Biscuit mix; OR 1 ½ cups GFGC Cake and Biscuit mix plus ½ cup ground almonds; OR 1 cup GFGC Cake and Biscuit mix, ½ cup ground almonds and ½ cup almond pulp left over from making almond milk.