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Blood orange spelt muffins

These blood orange spelt muffins are dairy-free and can easily be vegan if you use flax-eggs. They are light and yummy, perfect for afternoon tea or with morning coffee. You can serve them with orange glaze, honey or date syrup drizzled on top. (To make orange  glaze, just mix a spoonful of orange juice with icing sugar, until you get a smooth, creamy syrup).
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: Spanish
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup self-raising flour
  • 1 cup spelt flour
  • ½ cup unrefined sugar
  • 2 medium eggs
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 1 blood orange zested
  • 2 or 3 blood oranges juiced (should get about 1 cup juice)
  • ½ cup rapeseed or sunflower oil
  • 1 tsp vanilla extract

Method
 

  1. Preheat the oven to 180°C. Line a muffin tin with paper cases or put silicon muffin cases onto a baking sheet.
  2. In a large bowl, combine the two flours, baking powder, bicarb and orange zest.
  3. Add the orange juice, oil, eggs and vanilla. Combine until you get a smooth batter. You can add some flesh of the juiced oranges too (but not the pips).
  4. Fill the muffin cases with the batter (almost to the top).
  5. Peel the zested orange, then cut it into thin slices.
  6. Place an orange slice on the top of each muffin.
  7. Bake the muffins for 20 minutes, until golden.
  8. Remove them from the oven and let them cool in the tin or silicon cases for 5 minutes, then transfer them to a wire-rack to cool completely.
  9. Drizzle them with orange glaze or honey if you like.