Recipe from Ricki's Kitchen: Wheat-Free Orange-Oatmeal Muffins
Unlike many low-fat muffins, these taste great: they are moist and flavorful, with substantial fibre and no refined sugars. Using a food processor also means these are incredibly easy to prepare!
Wheat-Free Orange-Oatmeal Muffins
1 cup whole spelt or kamut flour, or a combination 1 cup rolled oats (not instant) 1 tbsp. baking powder 1 tsp. baking soda 1/2 cup finely chopped dates (they should be soft) 1/3 cup chopped walnuts or other nuts, if desired 1/3 cup raisins 1 organic seedless orange, washed, whole and with skin 3 tbsp. extra virgin olive oil 1/4 cup blackstrap molasses 2 tbsp. maple syrup 1/2 cup soy milk or milk 1 T. finely ground flax seeds mixed with 3 T. water, or 1 organic egg Preheat oven to 400F. Fill a 12-cup muffin tin with paper liners or spray with nonstick coating.Let flax and water sit until soft (about 2 minutes). Set aside.
In a large bowl, sift together flour, baking powder, and soda. Add oats, raisins and walnuts. Set aside.
Wash and dry the orange and cut into 8 sections. Process in a food processor until almost smooth. Next add the dates and process to a smooth puree. Add the oil, molasses, maple syrup, soy milk, and whir until combined; add the flax mixture or egg and process just until mixed. (Tip: if you measure the oil first, then use the same cup for molasses and syrup, the last two won’t stick!)
Pour the wet mixture over the dry ingredients in the bowl. Stir just until combined. Spoon the batter into the muffin tins (they should be quite full).
Bake in preheated 400F oven for 15-20 minutes, until a tester comes out clean. Cool completely before storing. These are better the next day, as flavours meld. They also freeze beautifully.
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