Showing posts with label orange souffle muffins. Show all posts
Showing posts with label orange souffle muffins. Show all posts

Wednesday, June 18, 2014

Orange souffle muffins #recipe


For a while, I was on the hunt for the perfect citrus muffin. I tried a number of recipes. Around Easter, I shared a delicious lemon meringue muffin. That is by far my all-time favorite.

CLICK THIS LINK 

However, this orange soufflé muffin is my runner up. I was searching for a recipe that would use almond milk. I had some in the fridge. I also had coconut oil. I’ve heard about the benefits of all these things. I decided to be daring and try them all in the same recipe.

This muffin is very very very light. Almost like a soufflé because there are so many eggs in them with very little flour. So, low carb. Great protein!! 
I used blood red oranges


If you don’t have coconut flour, I’m sure you can use regular flour or tapioca flour. If you don’t have almond milk, I’m sure you can use regular milk. If you don’t have coconut oil, use butter or vegetable oil. Okay, enough substitutions! Enjoy!


ORANGE SOUFFLE MUFFINS
Ingredients:
(makes 6)

For the muffin:
3 eggs
2 tablespoons coconut oil (or butter), melted
zest and juice from ½ orange (about ¼ cup fresh-squeezed orange juice)
1/4 cup almond milk
3 tablespoons honey
1/3 cup coconut flour
1/2 teaspoon baking soda
1/8 teaspoon salt

For the glaze:
1 tablespoon coconut oil (or butter)
1 tablespoon honey
1 tablespoon almond milk
zest and juice from ½ lemon (about 2 tablespoons)
¼ teaspoon vanilla

Directions:

Preheat oven to 350° F.  Set 6 muffin cups into a muffin pan.

First make the glaze: In a small saucepan combine the ingredients for the glaze. Bring the mixture to a simmer over medium-low heat.  Simmer for 5 minutes, stirring constantly. Remove from heat and allow to cool for an hour.




Meanwhile, in a large bowl, mix the eggs, the melted coconut oil or butter, almond milk (you can substitute regular milk) and honey.  Stir in the coconut flour, baking soda, and salt.

Mix until combined.  Divide between the muffin cups, about 1/3 cup each.  Bake for 20-22 minutes or until the tops are slightly golden and a toothpick inserted in the middle of a muffin comes out clean. 


Cool in the muffin pan for about 30 minutes. Remove the muffins and set on parchment paper. Drizzle the glaze over the muffins and place the muffins in the refrigerator to set the glaze for about 30 minutes.



Garnish, if desired, with a curl of orange rind.

Note: If you don’t have the zest of an orange, you may use dried orange peel.

******************

Friend Daryl on Facebook
Friend Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Check out our website.

Days of Wine and Roquefort 
is out!
order here

Inherit the Word
  is out!
                                    order here

STIRRING THE PLOT is available for preorder: order here.


If you haven't done so, sign up for the mailing list 
so you can learn about upcoming events, releases, and contests!