Orange Olive Oil Muffins Recipe - Eggless

Eggless Orange Olive Oil Muffins are bursting with excitingly delicate flavors and the texture is so light and airy. They are vegan and Butterfree.

Recipe Source Link:https://www.mygingergarlickitchen.com/eggless-orange-olive-oil-muffins-recipe-video/

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RECIPE INGREDIENTS

» Orange Olive Oil Muffins:

• 1 1/2 cups (180g) whole wheat flour (you can substitute this with all-purpose)
• 3/4 cups (200g) sugar
• 1/3 cup semolina / suji (optional, you can substitute this with all-purpose)
• 1/2 tespoon salt
• 1 tespoon baking powder
• 1/2 tespoon baking soda
• 1/2 cup (200ml) buttermilk (I used vegan buttermilk)
• 1 cup (200ml) fresh orange juice
• 1 tablespoon orange zest
• 1 orange, thinly sliced and quartered, for garnish
• 1/2 cup (118ml) extra-virgin olive oil
• Almond slices for garnish

RECIPE INSTRUCTIONS

» How to Make Orange Olive Oil Muffins:

1. Preheat the oven to 350°F/175°C. Line or grease muffin tins and set aside.
2. In a large mixing bowl, whisk together the wheat flour, salt, baking powder, baking soda, and semolina.
3. Keep it aside.
4. In a separate bowl/jug, lightly beat the juice, buttermilk, olive oil, sugar, and zest and whisk well to combine.
5. Pour the wet ingredients into the dry and mix well until combined.
6. Pour batter into paper-lined muffin cups, filling each cup about ¾ full.
7. Top with almond and orange slices.
8. Bake in the preheated oven at 350°F/175°C for about 20-25 minutes.
9. Let them cool slightly in the muffin tray for a few minutes.
10. Then transfer them to a wire rack and let them cool slightly before serving.
11. Serve as a brunch along with some coffee.

RECIPE NOTES

1. Do a toothpick test; if the toothpick inserted into the center of a muffin comes out clean they are ready.