Light, citrus-y, delicious!
Fair warning: These have quite a bit of sugar in them, hence the “dessert” in the title. I’m working on a more natural, healthier version (most likely using honey) but until then… indulge!
Orange Dessert Muffins
- ½ cup coconut oil
- 1 ¼ cup sugar, divided
- 2 eggs
- 2 oranges
- 2 teaspoon baking powder
- 2 cups flour (I use white whole wheat)
Cream coconut oil and one cup of sugar. Add eggs one at a time. Beat well.
Zest one of the oranges. Fill a ½ cup measuring cup with the orange juice and pulp from that same orange. Mix into the batter with 1 teaspoon orange zest.
Add baking powder. Blend well. Add flour, mixing just until moistened.
Scoop batter into greased muffin tins. Bake at 375° for 18-20 minutes.
While muffins are baking, juice the second orange into a small saucepan. Add ¼ cup sugar. Stir and heat until sugar is dissolved. Pour over hot muffins while still in the muffin tin.
*** The original recipe (for orange quick bread) called for butter. If you don’t have coconut oil, butter should be a good substitute.
*** I have fallen in love with white whole wheat flour and use it in nearly all my baked goods. It’s “lighter” than regular whole wheat, but not as “naughty” as unbleached flour.
*** Sprinkle additional orange zest on top of the muffins for a fun garnish.
*** These would make a perfect addition to a Baby Shower Brunch menu, especially if made as mini-muffins!