Whole-wheat Spiced Orange Muffins

Preparation Time15 mins Cooking Time25 mins Makes 45

Whole-wheat Spiced Orange Muffins

Nutritional Information

Calories

67.23kcal (45 serving)

Total Fat

3.22g (45 serving)

Saturated Fat

0.45g (45 serving)

Trans Fat

0.01g (45 serving)

Cholesterol

9.59mg (45 serving)

Sodium

95.04mg (45 serving)

Total Carbs

8.93g (45 serving)

Dietary Fiber

0.79g (45 serving)

Sugars

4.47g (45 serving)

Protein

1.21g (45 serving)

Ingredients List
  1. 2 cup white whole-wheat flour or regular whole-wheat flour
  2. 2 tablespoons baking powder
  3. 1 1/2 teaspoon ground cardamom
  4. 3/4 teaspoon ginger
  5. 1/2 teaspoon baking soda
  6. 1/2 teaspoon kosher salt
  7. 1/4 teaspoon ground cloves
  8. 1/4 teaspoon ground nutmeg
  9. 1 cup unsweetened dairy-free yoghurt
  10. 1/3 cup Sir Kensington's® Avocado Oil Mayonnaise
  11. 1/3 cup pure maple syrup
  12. 2 eggs
  13. 1 tablespoon minced orange zest (2-3 oranges)
  14. 2 teaspoons pure vanilla extract
  15. 3/4 cup chopped pecan or walnuts
  16. 1 tablespoon turbinado sugar (also called sugar in raw), for sprinkling on top

Directions

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1. Heat oven to 425°F. Line a 12-cup muffin tin with cupcake liners (or grease the cups with nonstick spray).

2. Whisk together flour, cornstarch, baking powder, cinnamon, ginger, baking soda, salt, cloves and nutmeg in a large bowl, set aside.

3. Whisk together yogurt, mayonnaise, maple syrup, eggs, orange zest, and vanilla until smooth.

4. Add yogurt mixture to flour mixture and mix until mostly incorporated but some pockets of flour remain.

5. Fold in nuts just until combined.

6. Divide batter (it will be thick) between prepared muffin cups, about a heaping ¼ cup per muffin cup. Sprinkle turbinado sugar evenly over cups of batter.

7. Bake muffins 5 minutes at 425°F then, keeping muffins in oven, reduce oven temperature to 350°F and bake until a toothpick inserted in the centers comes out clean, 14–16 minutes more. Total bake time is about 19–21 minutes.

8. Transfer muffin tin to a wire rack and cool 5 minutes, then transfer muffins from pan to wire rack to cool completely.

9. Whisk together confectioners’ sugar, orange juice, zest and pinch of salt in small bowl until smooth. Drizzle glaze muffins and let sit until glaze dries, about 15 minutes.

10. Store cooled muffins at room temperature in an airtight container for up to 2 days, or in the refrigerator for up to 5 days.