JUICY MANDARIN & CHIA SEED MUFFINS

SERVES 6 MUFFINS

1/3 cup (50 g) bread flour

1/2 cup (75 g) all-purpose flour

3 tbsp. whole-wheat spelt flour

1/2 tsp. baking soda

3/4 tsp. baking powder

1 tsp. chia seeds

1/3 cup (75 g) granulated sugar

1/2 cup (125 g) soy yogurt, or other plant-based yogurt

2 tbsp. soy milk, or other plant- based milk

1 tbsp. agave syrup

2 tbsp. oil

1/2 tsp. edible mandarin oil (from a health food store or online, optional)

Juice and grated zest of 2 unwaxed mandarins

NUTRITIONAL VALUES

Calories: 225kcal
Fat: 6.2g (0.8g S.Fat)
Carbs: 39.4g
Protein: 4.2g
Sugar: 15.3g
Sodium: 112mg

METHOD

Preheat the oven to 180°C/350°F. Put 6 paper liners into a muffin pan. In a mixing bowl, whisk together the three types of flour, baking soda, baking powder, chia seeds, and sugar.

In a separate bowl, combine the yoghurt, milk, agave syrup, oil, and mandarin oil (if using). Add the mandarin juice and zest and mix well. Combine the yoghurt mixture and the flour mixture with a spoon, just until all of the ingredients are combined, and the mixture is smooth.

Divide the mixture evenly among the muffin cups, filling them about two-thirds full. Bake the muffins for about 25 minutes, or until golden brown in the centre of the oven. Insert a wooden toothpick into the muffins; if no mixture adheres to it, the muffins are done. (If not, continue to cook for a few more minutes and test again.) Remove the muffins in their liners from the pan and cool on a wire rack.

LEMON POPPY SEED MUFFINS

SERVES 14 MUFFINS

FOR THE MUFFINS:

2 cups all-purpose flour

3⁄4 cup sugar

1 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

1 cup coconut milk

1⁄2 cup canola oil

1⁄4 cup lemon juice

2 tbsp lemon zest (about 2 lemons)

1 tbsp pure lemon extract

1 tbsp poppy seeds

FOR THE ICING:

1 cup powdered sugar

3 to 4 tsp lemon juice

1 tbsp water

1 tsp lemon zest

NUTRITIONAL VALUES

Calories: 168kcal
Fat: 7.7g (1.7 S.Fat)
Carbs: 17.4g
Protein: 7.9g
Sugar: 3.3g
Sodium: 64mg

METHOD

To make the muffins: Preheat the oven to 200°C/400°F. Line a 12-cup cupcake pan with cupcake liners.

In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk together the coconut milk, oil, lemon juice, zest, and lemon extract in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Mix in the poppy seeds. Avoid overmixing.

Fill the cupcake liners about two-thirds of the way with batter. Bake for 15 minutes, or until a toothpick inserted into the center of the muffin comes out dry with a few crumbs attached. Allow the muffins to cool completely before icing.

To make the icing: In a small mixing bowl, combine the powdered sugar, lemon juice, water, and zest.

Cover each muffin with a thin layer of icing.

RECIPE NOTES

Muffins can be made ahead of time and frozen for up to a month. Thaw and ice before serving.