One of Archie and Rissie’s favourite things that I have made lately was the mini lemon and almond muffins. I am a little obsessed with oranges lately and have way too many in my fridge, so I decided to make an orange version. The freezer is still chockers with things from my 30 recipes in 30 days challenge, so I thought I might as well add some more things to the freezer. The kids have an endless selection of lunch-box treats and I like my rock-star mother status because of these treats.
These are super easy, super scrummy and very much kid approved. Apart from fruit and vegetables I get all my ingredients from Tenterfield Health – pop in and say hi if you are in the area.
Mini Orange and Almond Muffins
Makes: 24 mini muffins
Preparation time: 10 minutes
Baking time: 12 minutes
40 ml olive oil
200-gram caster sugar
150-grams almond meal
150-grams plain flour
2 teaspoon of baking powder
Zest of one orange
1 tablespoon of apple cider vinegar
4 tablespoons of orange pulp
3 tablespoons of almond milk
Pre-heat oven to 160 degrees Celsius fan-forced
Line mini muffin tin with cases
Prepare orange pulp by cutting the peel and most of the white pith from one or two oranges and blending
Add all the dry ingredients including zest to a mixing bowl
Add all the wet ingredients to a jug and add to dry ingredients
Mix to combine
Add to the prepared muffin cases
Bake for 10 minutes
Serve as is or allow to cool. If you want an extra kick, garnish with some extra orange zest while hot out of the oven. Great to freeze for kids’ lunches!