This time of year you can always count on finding a beautiful a bowl of bright orange clementines in my kitchen. Clementines are one of the few fruits I will eat. I hated fruit as a kid and loved vegetables. However, I do eat fruit as an adult because I know its good for me and I want to set a good example for my 2 year old daughter. Clementines are delicious! They are sweet, easy to peel and full of whole food nutrition. For just 35 fat-free calories, one clementine delivers more than half of your daily value for vitamin C. Perfect for cold and flu season!
breakfast muffin. I wanted something that would be bright and fresh. Different from the heavy pumpkin or sweet potato muffins I have been making all winter. I ended up taking a standard muffin recipe I found in my old Betty Crocker Cook Book and messing with it a bit. What came of that was a light and sweet gluten free orange breakfast muffin. Just what I was looking for! When they are warm the aroma of orange blossom fills the house. MMM! I can smell it now. Freeze them and warm one up on your way out the door for work. The smell alone will make you smile!
Orange Breakfast Muffin
Ingredients
1 ⅔ cups Gluten Free Mama’s Almond or Coconut Flour
¼ cup raw almonds (processed to a meal consisitancy)
1 tsp. baking soda
1 ½ tsp. baking powder ( Hains Pure Foods Featherweight Baking Powder to be corn free)
1 tsp. xanthan gum or guar gum
1 tsp. cinnamon
6 Tbsp. butter, melted
½ cup organic coconut sugar
¼ cup maple syrup
zest of 5 clementines or 1 whole naval orange
⅓ cup fresh squeezed orange juice
1 egg
½ cup milk or dairy free milk
Directions
Preheat oven to 350°.
In a small bowl combine flour, almonds, baking soda, baking powder, xanthan gum or guar gum and cinnamon. Set aside.
In a mixing bowl combine melted butter, coconut sugar, maple syrup, zest, orange juice and egg. Mix well.
With mixer running on low speed, alternate adding flour mixture and milk until all ingredients are mixed in. Mix for about 30 seconds until well combined.
With a 2 inch scoop, fill muffin liners 3/4 full.
Bake at 350° for 25-28 minutes or until muffins bounce back when touched.
GFM Tip For a lighter muffin blend all the dry ingredients in a food processor first then hand mix them together with the wet.
Fill greased muffin tins 3/4 way full and bake. Bake till tops are golden brown.
Written By: Angela Ishmael, Gluten Free Mama Staff
Gluten Free Orange Breakfast Muffin w/ Natural Alternative Sweeteners
Orange Breakfast Muffin
Ingredients
- 1 ⅔ cups Gluten Free Mama’s Almond or Coconut Flour
- ¼ cup raw almonds (processed to a meal consisitancy)
- 1 tsp. baking soda
- 1 ½ tsp. baking powder ( Hains Pure Foods Featherweight Baking Powder to be corn free)
- 1 tsp. xanthan gum or guar gum
- 1 tsp. cinnamon
- 6 Tbsp. butter, melted
- ½ cup organic coconut sugar
- ¼ cup maple syrup
- zest of 5 clementines or 1 whole naval orange
- ⅓ cup fresh squeezed orange juice
- 1 egg
- ½ cup milk or dairy free milk
- Preheat oven to 350°.
- In a small bowl combine flour, almonds, baking soda, baking powder, xanthan gum or guar gum and cinnamon. Set aside.
- In a mixing bowl combine melted butter, coconut sugar, maple syrup, zest, orange juice and egg. Mix well.
- With mixer running on low speed, alternate adding flour mixture and milk until all ingredients are mixed in. Mix for about 30 seconds until well combined.
- With a 2 inch scoop, fill muffin liners 3/4 full.
- Bake at 350° for 25-28 minutes or until muffins bounce back when touched.
Notes