Orange Poppy Seed Muffins
Written by Karen on January 20th, 2009
Aside from the obvious vitamin C punch, oranges have many other healing properties. In traditional medicine, fresh orange juice was once used for its antidepressant and an anti-inflammatory qualities. Oranges also work well to help the digestive process, fluid circulation and hydration. The vitamin C not only fights the common cold; it makes optimum use of calcium contained in food pairing as well.
But wait! That’s not all! The peel is just as if not more nutritious (organic, of course.) Citrus peel has been shown to lower high blood pressure and cholesterol, and, according to a recent study in a medical journal, the white layer found just on the inside can help suppress hunger for up to 4 hours. Once again, proof positive that many parts of a plant are not only edible, but good for you, too.
ORANGE POPPY SEED MUFFINS
Makes 12
2 cups spelt flour
11/2 TB poppy seeds
1 TB baking powder
1/2 tsp. baking soda
3/4 tsp. salt
2 large organic eggs
1 cup buttermilk, shaken well
1/2 to 2/3 cup Sucanat or brown sugar, packed
6 TB organic, unsalted butter, melted, plus more for greasing the muffin cups
1 tbsp. grated orange zest from 2 large oranges, packed
1 tbsp. freshly squeezed orange juice
1 tsp. vanilla extract
Place a rack in the top third of the oven and preheat oven to 400 degrees F. Butter 12 standard muffin cups. Set aside. In a large bowl, combine flour, poppy seeds, baking powder, baking soda and salt.
In a medium bowl, lightly beat the eggs. Whisk in buttermilk, brown sugar, butter, zest, juice and vanilla extract. Don’t be concerned if the mixture looks curdled or lumpy.
Stir wet ingredients into dry ingredients until most of the flour is incorporated. Do not overmix. The mixture can be slightly lumpy. Divide batter among prepared muffin cups.
Bake until muffins are golden brown around the edges and a wooden toothpick inserted in the center comes out either clean or with a few crumbs attached, 11 to 13 minutes.
Set muffin tin on a rack to cool for one minute. Eat warm or cool to room temperature on a wire rack.
>>Sub notes: you may also use lemon instead of orange; and/or add chopped pecans as an option
21
PM
Thanks for this one! Any other flour I can use besides spelt?
21
PM
Good question, Jane. Spelt is a cousin of wheat so you can always use whole wheat instead. But I highly encourage you to try spelt flour. It is high in fiber (whole grain) and offers a nutty flavor. I’m sure Sunshine has it:)
Karens last blog post..O is for Orange
26
PM
I used the spelt and it gave the muffins a nice texture. I was wondering however, if there is a way to reduce the amount of butter or use something besides butter – for those trying to watch our fat and cholesterol intake.
29
PM
Jane,
Always a touchy subject but so glad you asked! As Julia Child once said “People are too afraid of a little butter these days…” (and remember – she lived to be 90.) While butter is indeed high in fat, it is a true ‘whole food’ which I promote in moderation. It actually enhances the digestion of proteins and offers many nutrients the body truly needs. Cholesterol and saturated fats are a subject I will endeavor one day; there is great debate on this. But for now suffice it to say that high cholesterol comes from so many other sources and can be exacerbated due to lack of exercise, inflammation, free radicals, etc.
In recipe adaptations you can use half butter, and half olive oil whipped together; or try 4 TB of applesauce instead. Let me know!