It’s the absolute worst when you buy an ingredient that you only end up using the tiniest amount of – it just sits in your pantry or fridge to die a slow death. I hate wasting food! Recently I made pasties which required a sprinkling of poppy seeds and I was left with a massive bag of the stuff. I’ve never cooked anything with poppy seeds before and I was determined to not let this bag get pushed to the back of my pantry shelf to make friends with that other container of brown seeds that I am yet to identify. Enter my saviour, Google, and I discovered this great sugar and dairy free recipe that looked delicious and nutritious enough to be a viable everyday snack.
A few notes:
- The original recipe called for lemons but I just used oranges because I had plenty on hand and they’re super cheap at the moment too 🙂
- I did not have any applesauce, nor have I ever used it before, so I just peeled and chopped up half a Pink Lady apple, nuked it in the microwave for a couple minutes, added a bit of water and kind of mashed and mixed it with a fork. Voila – instant apple sauce albeit slighty chunky!
- These muffins are great for vegans because they are dairy free!
- They are also sugar free; it uses maple syrup as a sweetener. Maple syrup (I used the 100% real stuff) is a great substitute for white sugar as it has a lower GI per 1/2 cup. It also provides a variety of minerals (calcium, iron, zinc and manganese) unlike white sugar which has zero to offer nutrient-wise. Be careful: make sure you use the 100% Maple Syrup and not the “Maple flavoured” syrup as the fake stuff can have up to 200% more sodium per 100ml, a variety of preservatives and none of the essential minerals.
Orange & Poppy Seed Muffins (makes 12)
- 2 cups wholemeal flour
- 2 tsp baking powder
- 1 tsp baking soda (bicarb soda)
- 1/4 tsp sea salt
- 3 tbs poppy seeds
- 3/4 100% maple syrup
- 1/3 cup vegetable oil
- 1/3 cup applesauce (see notes above on how to make your own)
- 1/3 cup orange juice (basically the juice of one orange)
- 2 tbsp orange zest
- 1/4 cup non-dairy milk (I used Almond Breeze)
- 1 tspn vanilla or vanilla extract
- Preheat oven to 180 degrees Celsius.
- Combine dry ingredients in a large bowl.
- Combine wet ingredients in a small bowl.
- Add wet ingredients to the dry and mix softly with a wooden spoon until just combined. Don’t over-mix. The batter should be soft and airy!
- Fill a 12 cup muffin tray with the mixture, each about 80% full.
- Bake for 15 minutes until golden brown on top. Test if they are cooked by popping in a skewer or toothpick and if it comes out clean, they’re ready!
Thanks to “Live. Learn. Love. Eat.” for the great recipe. Check out the original (using lemons) here.