Whole Wheat Eggless Orange Muffins
 
Prep time
Cook time
Total time
 
Serves: 9
Ingredients
Dry ingredients
  • Whole Wheat Flour - 1 cup
  • Baking Soda - ¼ tsp levelled
  • Salt - 1 pinch(optional)
  • Walnuts - 4
  • Nutmeg powder - 1 pinch(optional)
  • Cinnamon or Cardamom powder - ⅛ tsp(optional)
Wet ingredients
  • Unsalted butter - ¼ cup
  • Raw brown sugar - ⅓ to ½ cup
  • Orange - 1 medium or 2 small(Juice ⅓ cup overflowing)
  • Milk or curd - ¼ cup
  • Vanilla extract - ½ tsp(optional)
To decorate
  • Chocolate chips - 9
Instructions
Wet mix:
  1. Melt butter using pan or thaw using defrost mode in Microwave oven.
  2. Wash the orange well, cut into halves and juice out with pulp. The juice should measure ⅓ cup. The cup can slightly overflow and that's it. Do not use more than this quantity.
  3. Use zester to scrape out the zest from orange skin. Be gentle to scrape out only the orange part. If you put more strength you might end up scraping the white part as well which will be so bitter. Be cautious not to scrape the same place twice to avoid scraping the white part.
  4. Mix the scraped-out zest with the pulpy orange juice.
  5. Add ⅓ to ½ cup(as per your sweetnes) raw brown sugar to melted butter and whisk for a minute.
  6. Add ⅓ cup orange juice and ¼ cup warm milk to the butter+sugar mix. You shall replace warm milk with curd at room temperature.
  7. Mix well and the milk will slightly curdle and that is expected and in fact this will help to bake soft & fluffy muffins.
  8. Add ½ tsp vanilla essence and give a quick mix.
Dry Mix:
  1. To a sieve, add 1 cup whole wheat flour, ¼ tsp baking soda, 1 pinch salt, 1 pinch Nutmeg powder and ⅛ tsp cinnamon or cardamom powder. Sieve it once using a double-sieve or twice using a single sieve.
  2. Add chopped walnuts to the sieved dry mix and give a quick mix. If adding, add some choco chips or raisins too along with walnuts to get in muffin bites.
Mix & Bake:
  1. Preheat oven to 350 F or 180 C.
  2. Pour wet ingredients into dry mix. Using cut & fold method(as shown in video below) gently mix so that no dry flour is seen. Do not over mix.
  3. Line muffin tray with muffin liners or just grease the tray with oil or butter.
  4. Using an ice cream scoop or just a spoon, take the batter and put into muffin liners. Just fill till half as it will rises up to the top of the liners, while baking.
  5. Bake in preheated oven(middle tray) for 20 to 30 mins until an inserted toothpick comes out clean.
  6. Take out of the oven and leave it in the muffin tray for 20 mins.
  7. Take out and enjoy warm or cool down and store in air-tight container. Stays good in room temperature for 3 days or in refrigerator for 1 week.
Notes
1.Adding zest elevates the taste of this muffin.
2.If you don't have zester, just leave it. Do not use cheese grater or carrot grater to grate the skin as it will scrape out the white part and make the muffin bitter.
3.You shall use the zest of 2 oranges to give nice orange flavor to the muffins but use ⅓ cup juice only.
4.Use any sweet variety of orange. I opt for 1 medium sized navel orange or 2 small Mandarin oranges. Use organic oranges to be sure that the skin is free of pesticides.
5.If the orange is sweet, ⅓ cup sugar should suffice. If the orange is sour, you might need ½ cup sugar.
6.Vanilla extract, nutmeg powder, cinnamon powder/cardamom powder - all are optional. You shall add any one or 2 or just omit it all.
Recipe by My Healthy Kiddo at https://www.myhealthykiddo.com/whole-wheat-eggless-orange-muffins/