by Sondi Bruner
I’m not the first intern to walk the hallowed halls of the Love in the Kitchen Academy, and I’m learning how each one has left an indelible mark on kitchen history.
You see, apparently each intern has had a ‘thing’ - an obsession, a quirk, a niche. The last intern, Alexa, was infatuated with the almond pulp left over from Meghan’s nut sacks, which she then dried and ground into flour - and a container of it remained in the fridge waiting to be transformed into something delicious.
So far, I’ve yet to find my special brand of zany. Perhaps I’ll just need to settle, at the moment, for using other people’s abandoned ingredients to create yummy things.
Like these muffins. There’s something special about them - they’ve got a crunchy, textured outside, with the right amount of softness in the centre. The orange flavour is subtle, but it’s there - and please use fresh squeezed for this so you can add in the zest, which offers even more flavour than the juice.
These went quick in the kitchen, and I’m sure they will in yours too!
A Note From Meghan
I know, I know... this is totally Sondi's post and I am sneaking myself in here because I couldn't let this post without telling you this. On the day I arrived home from St. Lucia- I didn't quite know what to do with myself. It was early in the afternoon and so I came in to the kitchen to go through mail and that sort of thing. I walked in and was hit with a wall of home-sweet-home goodness. There is seriously nothing better than coming home to fresh baked muffins. These were some of the best muffins I've ever had. Make them (and Sondi- make them again!). I'll take an orange, almond, coconut muff any day! Here's to celebrating home-baked muffs. (Tweet it up!)
(Adapted from Gluten-free Goddess)
Orange Almond Coconut Muffins
Prep Time: 10 minutes
Cook Time: 17-23 minutes
Ingredients (serves 12)
- 1 cup brown rice flour
- 2/3 cup almond flour
- 1/2 cup arrowroot starch
- 1/3 cup sucanat
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1/3 cup maple syrup
- 1/2 cup orange juice (about one large orange)
- zest of one orange
- 1 1/2 tsp vanilla
- 1/2 cup chopped almonds
- 1/4 cup unsweetened, shredded coconut
- 1/4 -1/3 cup water, to thin
- Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with liners, or grease well with coconut oil.
- In a large bowl, mix the brown rice flour, almond flour, arrowroot starch, sucanat, baking powder and sea salt.
- Make a well in the centre, then add the maple syrup, orange juice, orange zest and vanilla.
- Stir until everything is just mixed, then add in the almonds and coconut.
- Add 1/4 cup to 1/3 additional water, if needed.
- Scoop the batter evenly into the muffin cups.
- Bake in the centre rack of your oven for 17-23 minutes, or until a toothpick inserted comes out clean.
- And try not to devour all of them at once.
Question of the Day: What are your favourite gluten and dairy free baking recipes? (Don't have any!? You need THIS!)
P.S. Want to spread the good word of gluten free muffins all around? Share today's muff loving tweetable!