Ocean's Blueberry Orange Muffins (Vegan) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From John Robbins' May All Be Fed. I approximated the measurement of orange zest to make the recipe-editor form happy. Ingredients:
1 1/2 cups orange juice |
1/3 cup canola oil (or safflower oil) |
1/3 cup maple syrup |
2 tablespoons tahini (raw) |
1 tablespoon orange zest ( grated zest of one orange ) |
2 cups whole wheat pastry flour |
1 cup rolled oats |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup blueberries |
Directions:
1. Preheat oven to 350°F.
2. Lightly oil muffin pan with canola (or use paper muffin cups.).
3. Whisk orange juice, oil, syrup, tahini, and zest in a medium bowl.
4. Combine flour, oats, baking powder, baking soda, and salt in a large bowl.
5. Add orange juice mixture and combine, using as few strokes as possible to avoid overmixing the batter.
6. Fold in the blueberries.
7. Spoon into muffin pan, filling each cup about 3/4 full.
8. Bake 20-25 minutes. (Check for clean toothpick.).
9. Let sit 5 minutes before removing from pan.
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