Regularly will I come across recipes I really like. These I will then bookmark, copy into a word file with similar recipes or print out. Often, I will soon forget about them.
Every now and then, however, I will open a website and quite literally drool over the keyboard. These are the recipes I’ll scrawl on a post-it, put in my wallet and try the next weekend. Or the next day. Or as soon as I get home.
Today’s recipe was of the latter category. Unexpectedly, it was featured in the online version of the Austrian newspaper Der Standard which runs a weekly vegan recipe blog called 365vegan.
In the three weeks since it appeared online I made those muffins three (!) times, tweaking the recipe ever so slightly. For my latest version which I also followed for Mr A’s all-vegan birthday brunch last Sunday I washed, then boiled the oranges for 45 minutes before mixing them with an immersion blender.
I switched to a hand mixer and slowly added the remaining ingredients, then spooned the dough into little tins.
Into the oven they went, out they came hot and delicious and smelling sooo good!
- 500g untreated oranges
- 100g brown sugar
- 100g white flour
- 150g whole wheat flour
- 6 tbsp oil
- 1 package baking powder
- 2 tbsp slivered almonds, roasted
- 2 tbsp uncut oats
- Wash the oranges thoroughly, then boil them in water for approximately 45 minutes.
- Take oranges out of the water, cut them in half and remove any seeds, then mix them with an immersion blender. I prefer the result to be not completly mushy/ watery but with some little chunks from the skin still intact.
- Slowly add remaining ingredients, stirring thoroughly (either by hand or with a hand mixer).
- Spoon into muffin tins (or tiny little bundt cake tins like I did with half the batch) and bake for approximately 20 minutes at 180°C.
- I like them best with butter and orange marmelade.
The ladies who run the vegan recipe blog at Der Standard also run a food blog called 365vegan.
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