Orange Whole Wheat Muffin

It's the winter that just won't leave here in Kale Eats country.  Any excuse to turn on the oven and heat up the kitchen is welcomed these days.  When it comes to making muffins, I usually count on everything being thrown into one bowl and quickly making its way into the oven.  Not so with these orange babies.  The egg whites are whipped separately, creating a few more dirty dishes than usual.  Is it worth the extra effort and dish washing?  I'd say, yes!  (I wouldn't be sharing it here with you if I didn't think so).  If it's possible for a muffin to be both light and dense at once, these are them. 

Using both coconut sugar and coconut oil this was a bit of an experiment the first time around, but has quickly become part of our baking rotation.  Coconut sugar is considered to be healthier than refined white sugar and can be subbed 1:1 in any baking.  It's flavour is similar to brown sugar but is less processed and has a high mineral content.  We topped ours with a sugary orange glaze.  Although not necessary, it certainly made the kids want to grab them.  It also elevated it more into dessert category while still feeling nourishing and healthy.

Orange Whole Wheat Muffin

adapted from Gourmet

 

3/4 cup coconut oil, melted

2 large oranges

1 cup whole wheat flour

5 large eggs, separated, reserving 1 white for another use

3/4 cup coconut sugar, divided

1 cup icing sugar

Preheat oven to 350degrees.  Line a muffin pan with 12 liners.

Zest and juice both oranges.  Measure juice into 2Tbsp and 1/2cup and reserve. 

Combine 2tsp of zest with flour and reserve. 

Beat together 5 egg yolks with 1/2 cup of coconut sugar until thick and pale, about 3min with an electric mixer.  Reduce speed and add melted coconut oil and 2Tbsp orange juice.  Beat until just combined.  With a spoon, add flour mixture until just mixed.

With clean beaters and bowl, beat 4 egg whites and 1/2 tsp of salt at medium speed until foamy (I used whisk attachment on kitchenaid).  Gradually add reserved 1/4cup sugar with whisk running, until soft peaks form, about 3min.

Gently add about 1/3 of egg white foam to muffin batter, then 1/3 more until mixed through and 1/3 more.  Scoop about 1/4 cup into each muffin liner.  Bake until puffed and golden, about 20min.  Cool on rack and then top with glaze (optional)

 

Orange Glaze

Whisk together 1/4 cup of reserved orange juice with icing sugar.  Gradually add more juice until desired consistency is reached.  Spread on muffins.  Enjoy!