About this recipe
These Chia Orange Muffins are some of the fluffiest muffins I have ever made. I’m in love with the flour combination! They are also perfect for winter when you get delicious oranges everywhere.
Store the muffins in an air-tight container and only eat them the next day. If you have leftovers, you can keep them in the air-tight container in the fridge for 2-3 days.
Chia Orange Muffins
Ingredients
- 1 cup spelt flour type 650 or higher, but not wholegrain
- 1 cup wholegrain rye flour
- 1 tbsp baking powder
- 90 ml vegetable oil
- 1 egg
- 2 mashed bananas
- 1 pinch salt
- 120 ml Kefir can be replaced with same amount of milk or 3 tbsp plain/Greek Yoghurt.
- 1 tbsp chia seeds
- 1 orange
Instructions
- Mix the flours and the baking powder and set aside.
- Cut the orange into wedges. Peel the wedges and set the filet pieces aside.
- Whisk the egg and the pinch of salt in a big bowl.
- Add the bananas and keep mixing.
- Then add the oil and Kefir.
- Once the wet ingredients are well combined, add the flour mix. You can use the mixer or a spatula to mix it all together.
- Then add the chia seeds.
- Distribute the dough into the muffin tin.
- Bake in a pre-heated oven at 180 degrees Celcius for 35 minutes.
- Leave to cool in the tin, then store them in an airtight container overnight. Enjoy them the next day!
Variations
Winter Spices
If you love the typical winter flavours, add half a teaspoon (or possibly more?!) of cinnemon and a pinch of cardamom to the dry ingredients.
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