As a dietitian, I often get asked if I eat a “perfect” diet. The answer for anyone wondering, if by perfect you mean nothing but dressing-less salads and lentils, is no and nor would I want to. But to me, a perfect diet from a nutritional sense is not a perfect diet from an emotional sense. A perfect diet from a nutritional sense will always be restrictive and in the same way – unhealthy. So, not perfect then. You catch my drift?

So anyway, muffins. They’re great. We all love ’em. These ones are especially good – can I say that about my own recipe? #selfpromo

While I appreciate a triple chocolate salted caramel chocolate muffin as much as the next guy, I’ve always loved experimenting in the kitchen and finding ways to modify classic recipes to make them a little more nutritious or just a bit different. When I think of a citrus bake, I immediately think of lemon drizzle. But with Christmas upon us, what could be more fitting than orange perfectly spiced with sweet cinnamon? I’ll be waiting for your response.

I decided to switch up regular plain flour for a combo of oats and spelt flour – mainly because it’s what I had lying in the cupboards, but also because I love the more hearty flavour they bring to a recipe. They’re also higher in fibre, so bonus!; happy heart, happy gut, happy tummy.

This recipe was modified from a classic orange sponge recipe.

Spiced Orange & Poppy Seed Muffins

Recipe by Katie Wilson at Salt & Honey

Servings

12

muffins

Prep time

20

minutes

Baking time

22

minutes

Preheat Oven

180C

These spiced orange and poppy seed muffins are perfect for the Christmas season. Enjoy them along with your favourite tea of Christmas blend coffee as a snack, dessert or even a litle treaty breakfast.

Ingredients

• 1.5 cups oat flour

• 1 1/4 cups wholewheat spelt flour

• 2tsp baking powder

• 1/2 tsp bicarbonate of soda

• 3-4 tsp cinnamon

• 1-2 tbsp poppy seeds

• pinch salt

• 1/2 cup milk of choice

• 2 oranges

• 1/3 cup butter (coconut oil/sunflower oil work too)

• 1/2 cup brown sugar

• 1tsp vanilla paste

• Topping – Rolled oats, poppy seeds, orange zest

Directions

• Preheat oven to 180C.
• Zest the oranges and set some aside for topping later. Once zested, peel, deseed, and add the oranges to a food processor. Add the milk, vanilla and orange zest and blend together.
• Next cream together the butter or coconut oil and sugar using an electric mixer (or hand mixer). If using sunflower oil, whisk the sugar into the oil until fully incorporated. Combine with the orange mixture.
• In a seperate bowl, combine the dry ingredients. If you don’t have any oat flour on hand you can use Ready-Brek or simply use a food processor to blitz regular oats into flour.
• Make a well in the dry ingredients and pour in the orange mixture. Mix well.
• Pour the batter into 12 muffin cases in a muffin tray. Sprinkle with poppy seeds and whole oats. Bake for 20-25 minutes.
• Test the baked muffins with a skewer or knife. They are done once the knife comes out clean. If not, continue baking for 1-2 minutes at a time.
• Set on a cooling rack and allow to cool before sprinling with the remaining orange zest.