Makes about 9 muffins
What you need
- 6 eggs
- 2 oranges
- 250g almond meal
- 1 tsp baking powder
- 1 Tbsp vanilla essence
- 1/4 C sliced almonds (and some extra to garnish)
- 1/2 C shredded coconut* (optional)
- Preheat the oven to 180°C.
- Break the eggs into a bowl and beat together well with a hand mixer.
- Grate the zest of two oranges (don’t throw the oranges away just yet…) and place the zest into the bowl containing the eggs and add the remaining ingredients.
- Juice both oranges (the ones you just peeled/grated)… place the juice into the bowl with the ingredients and combine well with a hand mixer until a batter-like consistency forms.
- Grease a muffin tray well and pour the batter into the moulds – each about 3/4 full.
- Sprinkle each of the muffins with some sliced almonds.
- Place the tray into the oven and bake for about 50 minutes or until the tops are golden brown.
The verdict: These muffins are a little dry… but not too bad at all. I think the addition of a little oil (e.g. coconut or grape seed oil) or some milk (e.g. coconut, lactose free, etc) to the mixture would moisten these. Also, they aren’t sweet, so if you want some sweetness give low GI coconut palm sugar a go. They freeze well and seem to taste best when eaten warm/reheated.
* If you are sensitive to coconut, leave this ingredient out and increase the amount of sliced almonds used to 1/2 cup instead of 1/4 cup.