Prep time – 40mins
Cooking time – 35mins
Serves – 12
|Oranges, medium – 2||400g||4||0||38|
|Eggs (60g) – 4||4||28||24||2|
|Almond meal – 2 cups||200g||42||100||18|
|Erythritol – 1/2 cup||100g||0||0||0|
|Bicarb of soda (bicarb) – 1 teaspoon||1 tsp||0||0||0|
|Walnut halves – 12||25g||4||16||1.5|
|Butter to grease tray|
|Total per serve||7g||12g||5g|
Serves – 12
per Serve – 150 cal / 640 kJ
Increase the erythritol to 3/4 cup if you are looking to satisfy a very sweet tooth, otherwise, the recipe has a nice balance of bitter orange and sweet – perfect with lashings of butter!
Making the Orange Puree
Making the day before is a good option. On the day is fine too – just allow enough time for oranges to cool.
- Use organic oranges if you can find them to avoid chemical residue in the peel.
- Place oranges in a saucepan, cover with water and bring to the boil.
- Reduce the heat, cover and simmer until oranges are soft when pierced with a knife.
- Drain and leave to cool then cut oranges in half and remove any seeds.
- Once cool, add to a blender or food processor and process until oranges are a smooth puree.
- Store in the fridge until ready to make muffins or use straight away.
- Tip: if you have more than 400g of puree freeze the extra for next time.
Making the Muffins
- Grease a 12 hole muffin tray with butter, or line with paper cups.
- Preheat the oven the 180 degrees c.
- Beat the eggs then mix in the orange puree.
- Combine the almond meal *, baking soda and erythritol, then add to the eggs and fold through.
- Spoon into the muffin tray or paper cups and top with the walnut halves.
- Place in the preheated oven and bake for 30-35 minutes.
- Serve hot with butter. Store in an airtight container in the fridge.
* Almond meal can be made at home if you have a blender or grinder. I prefer to make my own as I can be sure it is fresh, and it is cheaper too.
1 cup of almonds will make about 1 and 1/4 cups of almond meal.
Difference between almond flour and almond meal
Almond flour is made by grinding blanched almonds to a meal (without the skin). Almond meal is ground raw almonds (with the skin). Almond flour is lower in fibre than an almond meal and gives a lighter product with baking. But either can be used. Beware of store-bought almond flour that has gone rancid (the smell is a give away).