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https://www.lifestylefood.com.au/recipes/26144/orange-poppy-seed-and-pistachio-muffins

LifestyleFOOD.com.au

Orange, poppy seed and pistachio muffins

These versatile muffins, made with a combination of almond and coconut flour, are lovely and light. They’re perfect for breakfast-on-the-run, a healthy snack at work or an afternoon pick-me-up. This recipe is vegetarian, gluten-free and dairy-free. 

Ingredients

  • 100g pistachios, plus 

  • 1½ tablespoons chopped

  • 100g almond flour or ground almonds

  • 50g coconut flour

  • 60g brown or coconut sugar

  • 1 teaspoon baking powder

  • Pinch of sea salt

  • Zest and juice of 1 large orange

  • 1 tablespoon poppy seeds, plus 1 teaspoon for garnishing

  • Approx. 60ml almond milk

  • 4 large eggs, lightly beaten

  • 3 tablespoons almond oil

  • 1 teaspoon vanilla bean paste or extract

Method

  • 1.

    Preheat the oven to 180°C/gas mark 4. Line 8 holes of a 12-hole muffin tin with paper cases or muffin wrappers.

  • 2.

    Place 100g pistachios in a food-processor or a high-speed blender and process until very fine. Place the nuts into a large bowl and stir in the almond flour, coconut flour, sugar, baking powder, salt, orange zest and poppy seeds.

  • 3.

    Squeeze the juice of the orange into a measuring jug, then add the almond milk to make up to 175ml. Pour over the dry ingredients and add the beaten eggs, almond oil and vanilla bean paste or extract (or put all the ingredients into an electric mixer). Process or stir until smooth and combined.

  • 4.

    Spoon the mixture into the cases and top each one with the remaining poppy seeds and chopped pistachios. Bake for 25–30 minutes or until golden, cooked through and firm to the touch.

  • 5.

    Leave the muffins to cool slightly in the tin for 5 minutes before transferring out onto a wire rack to cool completely.

Notes

This recipe is featured in 'The Goodness of Nuts & Seeds' by Natalie Seldon, published by Kyle Books (RRP $19.99).

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