Orange cinnamon muffins
Each month I spend $25 and receive a big box filled to the top with locally and organically grown oranges of all varieties. My favorite right now are the blood oranges! The box also contains the BEST! avocados I think I have tasted. Creamy, beautiful green and the best addition to almost any meal. All this produce comes from a farm in San Diego courtesy of one farmer Steve.
I use the oranges mainly for juicing each day for our beet, spinach and strawberry smoothies. They also make there way into our baked goods! These little muffins are super light and fluffy and warm up or cool off any early morning or mid day slump. They are easy to make and easy to eat!
2 cups organic whole wheat or white whole wheat flour
1/2 cup organic pure cane sugar
2 tsp aluminum free baking powder
1/2 tsp sea salt
1/3 cup organic butternut squash puree (Trader Joe's make a great canned alternative to fresh.) (you can also use unsweetened applesauce or vegetable oil)
1/2 cup of fresh squeezed orange juice
1 TB orange zest
1/2 cup organic unsweetened coconut milk (can use buttermilk, milk, almond milk or soy milk)
1/2 tsp pure vanilla extract
2 lg organic eggs
1/4 cup organic flax seeds- the whole seed
3 TB organic pure cane brown sugar
2 tsp cinnamon
handful of raw wheat germ for sprinkling on top
Preheat oven to 359F. Line muffin tin with liners. Combine brown sugar and cinnamon together in small bowl.
Combine flour, sugar, baking powder, salt in large bowl. Whisk squash puree, orange juice, zest, coconut milk, vanilla extract and eggs together until combined. Pour into dry and gently fold until just combined. It should be nice and fluffy. Fold in flax seeds.
Spoon a few TB into muffins liners and sprinkle with about a half TB of brown sugar/cinnamon mixture. Top with remaining batter. Sprinkle wheat germ on top of muffins.
Bake 22 mins. Cool and serve.