Stay-at-home mum and geographer by profession, I love to cook and tell heartfelt stories. I enjoy trying new recipes, dishes, and spices.
Yes, I admit it. We had a muffin week. We were baking muffins almost every day. First, it was to try the recipes. Then we had some guests. And the muffins were so good that we just needed some more. And the thrill of experimenting was also there, so it was really a must. So yeah, a muffin week. It doesn't sound so bad, does it?
Developing the Choco-Orange Muffins
A friend texted me, asking for orange-chocolate muffins. It sounded great. But most recipes called for egg and buttermilk, so it was time to find a vegan variation. It wasn't hard at all. I just left out the egg, and I tried oat cream instead of the buttermilk. It wasn't complicated, and the recipe turned out really yummy!
I was experimenting a little with the recipe; one time, I used oat milk with a grated orange peel (which I bought). Another time, I used orange juice, and the third time I didn't have oranges, so I tried mandarin juice. All variants were great, but the one with freshly squeezed mandarin juice (with mandarin pulp) and a little bit of grated orange peel and candied oranges was the best!
|Prep time||Cook time||Ready in||Yields|
12 to 18 muffins
- 280 grams flour of any kind
- 80 to 100 grams candied orange peels, well-chopped
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- a pinch of salt
- 100 grams sugar, or other sweetener
- 80 milliliters vegetable oil, (olive)
- 100 milliliters orange or mandarin juice, or more
- 200 grams oat cream
- a bit of grated orange peel
- 70 to 100 grams chocolate (or chocolate chips)
- Mix the flour with the candied orange peel, baking powder, baking soda and salt.
- In another bowl, mix the sugar, oil, orange (or mandarin) juice, oat cream and a bit of grated orange peel.
- Add the dry ingredients to the bowl with the wet ingredients. Mix well.
- Add the chocolate chips or cut the chocolate into small pieces and add it to the dough. Mix well so that you get a firm, nice mass (not too liquid, not too hard).
- Fill the muffin cups, but not to the top.
- Bake for 25 minutes at 180°C.
- Decorate with slices of orange or in some other way (or don't decorate at all—they are tasty even without decoration!).
© 2017 Ksenija
Ksenija (author) from Novo mesto, Slovenia on November 17, 2017:
Ha haaa, FlourishAnyway, it's a kind of magic ;-)
Thank you Peggy! I have used oat cream because the recipe called for the buttermilk which I don't use (we are vegan family). I didn't want to just skip this ingredient so I've used oat cream (it happened I had it at home). Yes, it is a vegan substitute for regular cream for cooking, baking, ... You can also find rice, soy cream, but I prefer oat. I don't complicate, I use it when the recipe calls for some kind of milk cream (sweet or sour - I don't really know how they are called in English) or I experiment with it to substitute some other milk ingredient.
Peggy Woods from Houston, Texas on November 17, 2017:
These ingredients sound good. Oat cream is a new ingredient to me of which I am unfamiliar. Does it take the place of regular cream?
FlourishAnyway from USA on November 17, 2017:
You’re definitely on a roll with muffins!