This week we had the opportunity to be welcomed at Quinta das Aguias with some delicious orange muffins made by Joep. Everything that is good is to be shared and the chef wanted to share with us the recipe of these amazing muffins:
"Our orange trees were among the first trees we planted, because they belong to the Portuguese landscape. In winter, their orange fruits are an excellent source of vitamin C and help keep us healthy. These orange muffins are simple and quick to prepare. At Quinta das Águias, they are a much appreciated classic, for dessert after a good meal and accompanied by coffee or a cup of herbal tea prepared by Ivone. This recipe describes the basic method of preparing vegetarian cakes without eggs or butter".
SERVES 15 MUFFINS
PREPARATION 35 MIN.
- 1 cup (115 g) whole spelt flour
- 2 cups (200 g) white spelt flour
- 1/2 cup (375 g) unrefined sugar (e.g. whole cane and organic sugar)
- 3 tablespoons full of chia seeds
- 1 tablespoon baking powder
- 3 tablespoons of yellow flaxseed
- 1/2 cup (125 ml) sunflower oil
- 4 oranges as juicy and sweet as available
Preheat the oven to 200 °C.
Combine the flours, sugar, chia seeds and yeast in a bowl.
Wash the oranges well and remove only the zest: the thin, orange section of the peel. Reserve. Completely remove the soft and white section of the zest and discard it.
In a high-speed blender, combine the oranges and their zest, the flaxseed and sunflower oil. Crush until a homogeneous mixture is obtained. Pour the mixture over the dry ingredients and mix well with a hand or electric mixer for at least 2 minutes.
Fill 3/4 of the muffin shapes so that they have room to grow. We use silicone moulds, which allow the muffins to be removed easily. Bake at 180°C for 5 minutes, reduce the temperature to 170°C and bake for 15 minutes or until the toothpick test comes out dry. Remove the muffins from the tins as soon as the temperature allows and let them cool on a grill in an airy place to avoid condensation.