orange-poppy-seed-muffins

Orange & Poppy-Seed Muffins Vegan

Ingredients:

Group 1

• 2 tablespoons linseed (flaxseed same ingredient different name)

• ½ cup orange juice

Group 2

• 1 cups hazelnut meal

• 2 cups Self Raising white flour

• Pinch of salt

Group 3

• ½ cup extra virgin coconut oil

• 1 cup brown sugar

• 1 very ripe banana

• 1 teaspoon of vanilla paste

Group 4

• 1 tablespoon water

• ½ tablespoon virgin olive oil

• 1 tablespoons baking powder

Other Ingredients

• ¼ cup poppy seeds

• 2 tablespoon orange zest, finely grated

• ½ cup any non-dairy, unsweetened milk

Method:

Preheat oven to moderate, place paper muffin cup in muffin baking tin. Combine group one-flaxseed meal with orange juice, put aside. In a separate bowl stir group two-hazelnut meal, flour and salt- together with a fork, the action of the fork will help to aerate. Process group three-coconut oil, sugar and banana 3 minutes, add vanilla then the group one flaxseed and orange juice. Beat until smooth, and milk. In a separate bowl in this order put baking powder, olive oil, and water, mix thoroughly, then stir into the batter. Quickly beat in poppy seeds and orange zest. Your batter should be thick, but if too thick add minimum juice or milk. Spoon the batter into the prepared muffin tins and bake in the centre of a just moderate oven for 30 minutes or until a skewer comes out clean. Remove from tin, transfer to a wire rack, wait 5-10 minutes before eating.