Orange and walnut breakfast muffins
- Prep: 15m
- Cook: 20m
- Serves: 12
Spelt flour muffins with a zing of zesty orange, a little treat for the tastebuds!
Method
- Heat oven to 200c/180c fan/gas 6.
- Place 12 large paper baking cases in a muffin tin.
- Boil some water. Place raisins in a bowl and cover with boiling water. Set aside.
- Chop walnuts. Zest and juice the orange.
- Mix dry ingredients in a bowl
- Mash bananas in a separate bowl. Mix in the rest of the wet ingredients.
- Combine wet and dry ingredients together.
- Drain raisins. Fold in the muffin batter alongside walnuts.
- Carefully spoon into each muffin paper baking case in muffin tin to almost full height.
- Place in the oven for around 20-25 mins. Insert a skewer to check they are cooked. Skewer should come out clean.
Ingredients
All to be sourced organic where possible
- 75g raisins
- 125g walnuts, roughly chopped
- 1 orange (zest + 5 tbsp of juice)
- Dry ingredients
- 250g spelt flour
- 60g light brown sugar
- 1½ tsp baking powder
- 1½ tsp bicarbonate of soda
- 1 ½ tsp cinnamon
- 1/2 tsp salt
- Wet ingredients
- 2 medium ripe bananas
- 1 tsp vanilla extract
- 2 eggs
- 175g low fat Greek yogurt
- 50ml vegetable oil
- Toppings (optional)
- Greek yogurt
- Extra orange slices + zest
- Extra walnuts