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)
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!